| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Belgian | Dujour06, New | 1 | servings | |
INGREDIENTS
| 2 | Heads Belgian endive | |
| 1/2 | lb | Spinach; washed, stemmed and |
| ; spun dry | ||
| 1 | Head radicchio; (4-6 ounces) | |
| 1 | tb | Dijon mustard |
| 1 | tb | Balsamic vinegar |
| 1 | ts | Tamari |
| 2 | Cloves garlic; finely minced | |
| 1/4 | ts | Freshly ground black pepper |
| 2 | tb | Olive oil |
| Water; (optional) |
INSTRUCTIONS
SALAD INGREDIENTS MUSTARD VINAIGRETTE INGREDIE Wipe the endive clean with a damp cloth. Cut off the root end and separate the leaves. Stack the leaves and cut them lengthwise into strips. Follow the same procedure for the radicchio and spinach. Mustard Vinaigrette Directions: Put the mustard, vinegar, tamari, garlic and pepper into a small bowl. Whisk with a fork. Slowly add the olive oil, stirring until blended. If the vinaigrette is too thick, add some water. Combine the lettuces and toss with the mustard vinaigrette. Arrange on each of four dinner plates. S: 4 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9202 Converted by MM_Buster v2.0l.
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”