Endive And Blue Cheese Salad With Soy-Sherry Vinaigrette

Serves: 5

Fredy Murphy

1 January 1970

Based on User reviews:

49

Spice

49

Sweetness

56

Sourness

45

mins

Prep time (avg)

6.1

Difficulty

Ingredients:

1 cup

Green Apple (julienned peeled)

1 cup

Crumbled Blue Cheese

1 cup

Red Onion (finely julienned)

1 cup

Walnut (toasted)

1 cup

Sherry Vinegar

1 cup

Soy Sauce

1 tbsp

Dijon Mustard

1 tsp

Shallot (chopped)

1

Egg Yolk

1 cup

Grapeseed Oil

1

Cracked Black Pepper (freshly)

Directions:

1

Combine the endive, apples, blue cheese, onions, walnuts and tarragon in a medium mixing bowl

2

Add the Soy-Sherry Vinaigrette (use as much or as little as desired) and season with salt and pepper

3

Puree the sherry vinegar, soy sauce, Dijon mustard, shallots and egg yolk in a blender

4

With the motor running, emulsify the oil into the mixture

5

Season with black pepper (the salt from the soy will be enough to season the vinaigrette)