| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | March 1991 | 1 | Servings |
INGREDIENTS
| 2 | T | Sherry vinegar |
| 2 | t | Dijon mustard |
| 1 | Shallot or green onion | |
| minced | ||
| 1/3 | c | Olive oil |
| 1 | Head curly endive, torn into | |
| bite-size | ||
| pieces | ||
| 1 | Radishes, trimmed thinly | |
| sliced | ||
| 12 | 1/2 inch thick slices French | |
| bread baguette | ||
| Olive oil | ||
| 4 | oz | Soft fresh goat cheese |
| such as Montrachet |
INSTRUCTIONS
Combine vinegar, mustard and shallot in small bowl. Whisk in 1/3 cup oil. Season dressing to taste with salt and pepper. Combine endive and radishes in large bowl. (Can be prepared 4 hours ahead. Cover salad with damp towel and refrigerate. Cover dressing and let stand at room temperature.) Preheat broiler. Broil 1 side of bread until golden brown. Brush second side with olive oil. Season with salt and pepper. Broil until bread is brown. Cut each slice into quarters. Add dressing to salad and toss to coat. Divide among plates. Top with croutons and serve immediately. Serves 4. Bon Appetit March 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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