| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dujour09, New |
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 |
|
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
Converted by MM_Buster v2.0l.
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