To make an elegant first course for six or a main course for four, accompany this salad with a crisp baguette or a crusty country boule (or ball) and a dry white wine, such as herbaceous Sauvignon Blanc, crisp unoaked Canadian Chardonnay or a French Chablis.
- Portion size 6 servings
- Credits : Canadian Living Magazine: January 2010
Ingredients
Vinaigrette:
Method
Vinaigrette: In small bowl, whisk together vinegar, mustard, salt and pepper; whisk in vegetable and olive oils. In large bowl, combine endive, mâche, apple and onion. Set bowls aside.Cut cheese into 4 to 6 wedges. Place flour, egg and bread crumbs in separate shallow bowls. Coat each wedge with flour; dip in egg, letting excess drip off. Dip again in flour, then egg. Coat with bread crumbs, pressing to cover completely.
In skillet, heat 1/2 inch (1 cm) deep vegetable oil over medium-high heat; fry cheese, turning once, until golden brown, 1 to 2 minutes per side. Drain on paper towels.
Toss salad with vinaigrette; divide among plates. Top each with cheese wedge.
More endive recipes:
Nutritional facts Per each of 6 servings: about
- Sodium 609 mg
- Protein 16 g
- Calories 380.0
- Total fat 29 g
- Potassium 390 mg
- Cholesterol 75 mg
- Saturated fat 11 g
- Total carbohydrate 16 g
%RDI
- Iron 8.0
- Folate 40.0
- Calcium 27.0
- Vitamin A 28.0
- Vitamin C 22.0
