| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Clprime1 | 1 | servings | |
INGREDIENTS
| 1 | tb | Dijon mustard |
| 1 | oz | Red wine vinegar |
| 1 | ts | Minced shallots |
| 2 | oz | Extra virgin olive oil |
| Salt and pepper; to taste | ||
| 6 | Endives; center removed and | |
| ; julienned | ||
| 2 | Pears; cored and cut into | |
| ; medium dice | ||
| 3 | oz | Shelled walnuts |
| 3 | oz | Crumbled Roquefort cheese |
INSTRUCTIONS
DIJON VINAIGRETTE SALAD To prepare vinaigrette, whisk together mustard and vinegar until well incorporated, add shallots and while whisking constantly slowly add the olive oil until all is emulsified into the mustard. Season with salt and pepper, to taste. Set aside until needed. Combine the endives, pears, walnuts and Roquefort cheese in a medium bowl and toss. Place mixture in the middle of a plate and drizzle with vinaigrette. Serve immediately. Converted by MC_Buster. Per serving: 715 Calories (kcal); 59g Total Fat; (70% calories from fat); 2g Protein; 53g Carbohydrate; 0mg Cholesterol; 189mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0033 Converted by MM_Buster v2.0n.
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