Recipe courtesy of Dave Lieberman

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.
  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: About 6 servings
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Ingredients

Directions

  1. 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.

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