Nora Pouillon's California Endive, Mâche, Beets & Apple with Walnuts, Stilton & Sherry Vinaigrette
Sherry Vinaigrette Ingredients
Sea salt and freshly ground black pepper
1 tablespoon sherry vinegar
3 tablespoons extra-virgin olive oil
Sherry Vinaigrette Instructions
Mix the salt, pepper and sherry vinegar in small bowl until salt dissolves. Slowly add the olive oil, while whisking with a fork.
1/4 cup English walnut halves
8 small beets (about 1/2 pound)
4 heads California Endive
4 - 6 ounces mâche or watercress, washed and spun dry
1 apple, thinly sliced
4 ounces Stilton cheese, crumbled
Preheat the oven to 350 degrees F. With a collapsible steamer in a covered saucepan, steam the beets for 12-15 minutes. Allow to cool. Put the walnuts on a baking sheet and bake for 8 to 10 minutes until toasted. Peel and quarter the cooked beets. Trim the base of the California Endive and separate the leaves.
Just before serving, toss the mâche or watercress with some of the sherry vinaigrette. Divide the greens among 4 plates, placing them in the center of each plate. Arrange the California Endive and the apple slices around the edge of the greens. Add beets to each salad and sprinkle with toasted walnuts and crumbled Stilton. Drizzle the remaining sherry vinaigrette over the endive leaves. Contributor: Nora Pouillon, Restaurant Nora, Asia Nora
Discover more endive recipes on endive.com.