6 people
SALAD
Ina Garten Go-To Dinners (p. 102)
Radicchio - 1
Endives - 2
Granny smith apples - 2
Walnuts or pecans - 7 oz
Champagne or white wine vinegar - 2 oz
Dijon mustard - 3 tbl
Brown sugar - 1 tsp
Roquefort cheese - 1 lb
Radicchio - cut in half through the stem and remove core, thinly slice
Endive - cut in half and remove cores, thinly slice
Apple - julienne to very thin, matchstick like slices
Nuts - toast lightly and toss with 1 tsp brown sugar
Combine the radicchio, endives and apples into large mixing bowl. In a measuring cup, whisk together 1⁄4 cup of the Champagne or white wine vinegar with the 3 tbl of Dijon mustard. While whisking, slowly add 1⁄2 cup of olive oil to the vinaigrette to create the dressing. Add 1 tsp of salt and 1⁄2 tsp of pepper and whisk one last time to combine.
Pour the vinaigrette over the radicchio mix and toss well. Add in crumbled Roquefort cheese and walnuts and give additional toss. Serve at room temperature.