Belgian endive, broccoli rabe and red onionslices are tossed with a sweet and tangy cranberry mustard vinaigretteand served topped with curls of shaved pepato cheese.
Recipe: Bitter Green Saladwith Pepato and Cranberry Mustard Vinaigrette
2 heads red Belgian endive, broken into leaves
2 heads Belgian endive, broken into leaves
1 pound broccoli rabe, trimmed and cut into 4 inch lengths
1 medium size red onion, sliced thinly, optional
Salt and pepperDressing:
4 tablespoons cranberry vinegar
Zest and juice of one orange
2 teaspoons whole grain mustard
5 tablespoons olive oil
Salt and pepper
4 ounces shaved Wisconsin Pepato cheese (use a potato peeler)
Makes 6 servings.
Variation: The addition of sliced red appleand/or blanched, chilled Idaho potato strips make this an excellentmain lunch salad.
Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.
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