An elegant composed salad of endive andavocado slices, a shredded carrot ‘compote’, blue cheese crumblesand toasted walnuts, drizzled with a tarragon-mustard dressing.
Recipe: Catalan Endive-AvocadoSalad with Blue Cheese
1/4 cup half-and-half
2 tablespoons mayonnaise
3/4 tablespoon tarragon vinegar
1/2 tablespoon grainy mustard
1/2 teaspoon dried tarragon leavesSalad:
2 heads Belgian endive
1 1/2 large avocados, thinly sliced
3 cups, loosely packed, peeled and coarsely shredded carrots
1 1/2 cups (12 ounces) crumbled blue cheese
2 ounces toasted, chopped walnuts
Makes 6 servings.
Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.
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