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Recipes
Belgian Endive and Radicchio Salad with Goat Cheese and Grilled Olives Serves 4
2
cups Belgian
Endive
2 cups Radicchio 8
oz. Goat
Cheese
4 oz. Grilled Olives 2
Tbsp. Pine Nuts,
toasted
4 Herb Croutons 4
oz. Red Onion, sliced very
thin
1/2 cup Provencal Vinaigrette
Mix together the greens and onion in a bowl and divide among 4
plates. Arrange the cheese and olives on each salad. Sprinkle the nuts
over each salad and dress with the vinaigrette. Top with a
crouton and serve.
Provencal Vinaigrette Yield: 1 cup
3/4
cup
Oil
1/4 cup Wine Vinegar 1
tsp. Dijon
Mustard
2 tsp. Herbs de Provance 1
tsp.
Garlic
1 tsp. Chives Salt and White Pepper to taste
Use your favorite oil and vinegar in this recipe. In a bowl mix
together the vinegar and the mustard. Add the oil in slowly, whipping
constantly. Add the herbs and spices and refrigerate overnight.
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485
Route 134, South Dennis, MA 02660
Phone: 508-394-2244
Fax:
508-394-0121
Copyright
©
Ring Bros Marketplace. All rights
reserved.
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