This simple and elegant starter is excellent with Sauvignon Blanc.
Recipe information
Yield
Serves 4
Ingredients
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/4 cup walnut oil or olive oil
8 heads Belgian endive, trimmed, halved lengthwise
1/2 cup toasted chopped walnuts
Preparation
Step 1
Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
Step 2
Arrange 4 endive halves on each plate. Drizzle 2 tablespoons vinaigrette over each serving. Sprinkle with walnuts.
