Endive And Mushroom Salad With Walnut Vinaigrette

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Endive And Mushroom Salad With Walnut Vinaigrette

 

1 1/2 teaspoons minced shallots

2 tablespoons Champagne vinegar

1/2 teaspoon salt

1 1/2 teaspoons minced tarragon leaves

3/4 cup coarsely chopped walnuts

4 Belgian endive heads, trimmed

1/2 pound button mushrooms

1/3 cup olive oil

3 tablespoons toasted walnut oil

 

In a large mixing bowl, combine the shallots, vinegar, salt and tarragon

leaves.

Set aside to steep while you prepare the rest of the ingredients.

In a small, dry skillet, toast the walnuts over medium heat until they begin

to brown and turn fragrant, 3 to 5 minutes.

Keep stirring them to keep them from scorching. Set aside to cool.

Cut each head of endive in quarters lengthwise. Trim the end and the solid

core, then cut each quarter into thin, lengthwise slivers.

Set aside. Trim the stems from the mushrooms and cut the caps into

medium-thin slices.

When ready to serve, whisk the olive oil and the walnut oil into the vinegar

mixture until smooth.

Place the endive slivers in the dressing and toss to coat well. Lift the

endive out of the dressing with tongs and drain excess dressing back into

the mixing bowl before arranging the endive in a low mound on a platter.

Place the mushrooms in the dressing and toss to coat.

Using a slotted spoon, drain off excess dressing (taste the mushrooms before

draining; they may need a little more salt).

Mound the mushrooms on top of the endive.

Whisk the walnuts in the remaining dressing, drain if necessary, and then

scatter them over the mushrooms. Serve immediately.

Makes 4 to 6 servings.

Calories 289, Fat 29 g, Carbs 7 g, Sodium 214 mg, Fiber 3 g.