Fennel and Endive Salad with Rose Vinaigrette

You can use white wine instead of rose, but rose gives a really nice color to the dressing.

Recipe courtesy Dave Lieberman
TOTAL TIME: 10 min
Prep: 10 min
Inactive Prep: --
Cook: --
 
YIELD: about 6 servings
LEVEL: Easy

ingredients

  • 2 large heads fennel, core removed, fronds reserved, and thinly sliced
  • 3 large endives, core removed, and thinly sliced
  • 1/3 cup dry rose wine, preferably Provencal-style
  • 1 lemon, juiced
  • 1 small orange, juiced
  • 1 1/2 teaspoons sugar (preferably superfine)
  • 1 large shallot, finely minced
  • A couple pinches salt
  • 10 grinds freshly ground black pepper
  • 1/3 to 1/2 cup safflower or canola oil
  • 1 to 1 1/2 cups walnuts halves, toasted
  • 4 ounces Danish or other mild blue cheese
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Combine fennel, endive and reserved fennel fronds in a large mixing bowl. In a separate bowl, whisk together the wine, citrus juice, sugar, shallot, salt, pepper, and oil until combined. Toss fennel and endive with dressing. Toss in the toasted walnut halves and crumbled blue cheese and serve immediately.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      MasterChef Canada

      Get Cooking Channel on your TV.