Endive with Walnut Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 teaspoon dijon mustard
- 3 tablespoons vegetable oil
- 2 tablespoons chopped chives
- 2 tablespoons walnut oil
- 2 tablespoons red-wine vinegar
- Carbohydrate 3 g(1%)
- Fat 9 g(13%)
- Fiber 2 g(10%)
- Protein 1 g(1%)
- Saturated Fat 1 g(3%)
- Sodium 9 mg(0%)
- Calories 91
Preparation Separate endive leaves, then thinly slice lengthwise and transfer to a large bowl. Whisk together vinegar, chives, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then whisk in oils in a slow stream until emulsified. Toss endive with enough vinaigrette to lightly coat. Season with salt and pepper.
Preparation Separate endive leaves, then thinly slice lengthwise and transfer to a large bowl. Whisk together vinegar, chives, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then whisk in oils in a slow stream until emulsified. Toss endive with enough vinaigrette to lightly coat. Season with salt and pepper.
