| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Belgian |
September 1 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Red-wine vinegar |
| 1 |
ts |
Dijon-style mustard |
| 3/4 |
c |
Olive oil |
| 1 |
bn |
Arugula; stems discarded, |
|
|
; washed well, and |
|
|
; spun dry |
| 1 |
|
Belgian endive; trimmed and cut |
|
|
; lengthwise into |
|
|
; julienne strips |
| 1 |
bn |
Watercress; coarse stems |
|
|
; discarded, rinsed, |
|
|
; and spun dry |
| 1/2 |
lb |
Large black grapes; halved and seeded |
| 1/4 |
lb |
Roquefort; crumbled |
INSTRUCTIONS
In a small bowl whisk together the vinegar and the mustard and add salt and
pepper to taste. Add the oil in a stream, whisking, and whisk the dressing
until it is emulsified. Divide the arugula among 4 salad plates, top it
with the endive and the watercress, and arrange the grapes and the
Roquefort over the greens. Drizzle the dressing over the salads.
Serves 4.
Gourmet September 1990
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