INGREDIENTS

INSTRUCTIONS

Combine wine and shallots in heavy medium saucepan. Boil until mixture is
reduced to 1/2 cup, about 20 minutes. Cool completely. Whisk in oil and
tarragon. Season with salt and pepper.
Reserve 24 outer leaves of endive. Thinly slice remaining endive crosswise.
Combine sliced endive and greens in large bowl. Combine tomatoes,
cornichons and radishes in medium bowl. (Can be made 6 hours ahead. Cover
greens, tomato mixture and reserved endive separately; chill. Let dressing
stand at room temperature.)
Toss greens with half of dressing. Add cheese to tomato mixture; toss with
remaining half of dressing. Season salads with salt and pepper.
Mound greens on plates. Top with tomato mixture. Garnish with endive
leaves.
*Cornichons are tiny brine-packed French pickles, available at specialty
foods stores and some supermarkets.
Makes 8 servings.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 956 Calories (kcal); 77g Total Fat; (67% calories from fat);
21g Protein; 62g Carbohydrate; 0mg Cholesterol; 366mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 13 Vegetable; 0 Fruit; 14
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”