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mushroom salad with endive and roquefort cheese
Mushroom Salad with Endive and Roquefort Cheese
Recipe courtesy of:
Roland
Recipe Information
Yield: 4 servings
Cook Time: 5 minutes
Level: Easy
Ingredients
- 2 tbsp Shallot, minced
- 2 tbsp Roland Red Wine Vinegar
- 1 tspn Roland Dijon Mustard
- 1 tspn Honey
- 0.33 cup Grapeseed Oil
- 4 heads Belgian endive, cleaned, trimmed and thinly sliced
- 8 oz Button mushrooms, cleaned and stems removed
- 0.5 cup Radishes, trimmed, thinly sliced
- 1 tbsp Fresh tarragon, chopped
- 4 tbsp Roquefort cheese crumbles
- Fine Sea Salt
- Black pepper, ground
Directions
1. Prepare vinaigrette by whisking shallot, red wine vinegar, Dijon mustard, and honey
in small bowl to blend. Slowly whisk in grapeseed oil. Season to taste with sea salt
and pepper.
2. Combine Belgian endive, mushrooms, radishes, and tarragon in large bowl. Toss with
vinaigrette. Divide salad among plates. Top with Roquefort cheese crumbles and
serve.
in small bowl to blend. Slowly whisk in grapeseed oil. Season to taste with sea salt
and pepper.
2. Combine Belgian endive, mushrooms, radishes, and tarragon in large bowl. Toss with
vinaigrette. Divide salad among plates. Top with Roquefort cheese crumbles and
serve.
