A delightful side dish to roasted meats or poultry, but worthy enough to be an appetizer on its own!
Rinse the endive and pat dry. Cut each head into quarters and cut crosswise into one inch long pieces. Placed the cut endive in a medium bowl, add the walnuts, parsley and pepper and toss. Drizzle 3 tablespoons of the dressing over the mixture and toss again. Divide the salad among 4 plates and scatter the cheese on top. Serve immediately!
Dressing: Combine the vinegar and mustard in a small bowl and whisk well. Slowly drizzle in the oils, whisking constantly until smooth. Season with salt and pepper to taste.
The dressing will keep several weeks in a sealed jar in the refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (349g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 340 (80%)|
|Amt Per Serving||% DV|
|Total Fat 37.7g||50 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 18.2g|
|Cholesterol 25.5mg||8 %|
|Sodium 586.7mg||20 %|
|Potassium 971.9mg||26 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 2.1g|
|Protein 15.1g||22 %|
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Calories per serving: 427
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