MUSHROOM SALAD WITH ENDIVE AND ROQUEFORT CHEESE

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Mushroom Salad with Endive and Roquefort Cheese image

The delicate grapeseed oil in the dressing allows all the delicious flavors to come out. Regular vegetable oil can be substituted.

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons minced shallot
1 1/2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/4 cup grapeseed oil
4 heads Belgian endive, thinly sliced
8 ounces large button mushrooms, stemmed, caps cut into matchstick-size strips
4 radishes, trimmed, thinly sliced
1 tablespoon chopped fresh tarragon
4 tablespoons crumbled Roquefort cheese (about 1 1/2 ounces)

Steps:

  • Whisk first 4 ingredients in small bowl to blend. Whisk in oil. Season dressing to taste with salt and pepper.
  • Mix endive, mushrooms, radishes, and tarragon in large bowl. Pour dressing over; toss to coat. Divide salad among 4 plates. Top with cheese and serve.

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