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Chef Don's
Favorite Salads
and Dressing
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.
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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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| Ring Bros. Marketplace |
| 485 Route 134, South Dennis, Cape Cod |
| 508-394-2244 |
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