Grape, arugula, endive, and roquefort salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Red-wine vinegar |
| 1 | teaspoon | Dijon-style mustard |
| ¾ | cup | Olive oil |
| 1 | bunch | Arugula; stems discarded, |
| ; washed well, and | ||
| ; spun dry | ||
| 1 | Belgian endive; trimmed and cut | |
| ; lengthwise into | ||
| ; julienne strips | ||
| 1 | bunch | Watercress; coarse stems |
| ; discarded, rinsed, | ||
| ; and spun dry | ||
| ½ | pounds | Large black grapes; halved and seeded |
| ¼ | pounds | Roquefort; crumbled |
Directions
In a small bowl whisk together the vinegar and the mustard and add salt and pepper to taste. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Divide the arugula among 4 salad plates, top it with the endive and the watercress, and arrange the grapes and the Roquefort over the greens. Drizzle the dressing over the salads.
Serves 4.
Gourmet September 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.