| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Peeled shallot, minced |
| 1/4 |
c |
Marsala wine |
| 1/4 |
c |
Freshly squeezed orange juice |
| 1/2 |
ts |
Dijon-style mustard |
| 1/2 |
c |
Extra virgin olive oil |
|
|
Salt and freshly ground black pepper |
|
|
Red wine vinegar |
| 1 |
|
Head endive,, separated into leave |
| 2 |
oz |
Tender mild greens, washed and dried |
| 2 |
|
Blood oranges, (use regular oranges if blo |
| 2 |
tb |
Pomegranate seeds |
| 4 |
|
Very thin slices red onion, soaked in cold |
INSTRUCTIONS
Combine the shallot with the Marsala and orange juice in a non-reactive
pan. Reduce to a glaze. Add the mustard. Whisk in the olive oil in a slow
steady stream. Season with salt and pepper and a teaspoon or so of vinegar.
Toss the endive leaves and greens in a bowl with half the dressing. Arrange
on 4 chilled plates. Toss the oranges and pomegranate seeds in a bowl with
the remaining dressing and add to the plates. Drain the onion slices and
pat dry. Toss in the bowl with any remaining dressing. Garnish the salad
with onions and serve immediately. Yield: 4 servings
Posted to MC-Recipe Digest V1 #338
Recipe by: CHEF DU JOUR JODY ADAMS SHOW #DJ9330
From: "Ed Bauman" <BIRCHCREEK@msn.com>
Date: Wed, 11 Dec 96 23:32:50 UT
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