Layers of Belgian endive team up with pears, hearts of palm, chickpeas, cauliflower, turkey, and Havarti cheese to form this special salad. Top it all off with a Dijon mustard vinaigrette and listen closely...for when the first fork full passes over your taste buds...you just might hear them singing.
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1/4 cup canola oil
1/8 teaspoon salt
1/8 teaspoon pepper
3 Belgian endive, thinly sliced
8 stalks of hearts of palm, sliced 1/2-inch thick
2/3 cup chickpeas, rinsed and drained
1/2 cup cauliflower, chopped pea-size
8-oz. can of pears, drained well and diced
2/3 cup thinly slced turkey
2/3 cup Havarti cheese, cubed
Whisk together first 5 ingredients in a small bowl; set aside.
In large glass bowl layer 1/4 of the endive, all of the hearts of palm and chickpeas, another 1/4 of the endive, all of the cauliflower and pears, another 1/4 of the endive, all of the turkey and Havarti, and the remaining endive. Top the salad with the dressing. Refrigerate for 4 hours prior to serving.
Toss it all together to serve.
“What is more refreshing than salads when your appetite seems to have deserted you, or even after a capacious dinner - the nice, fresh, green, and crisp salad, full of life and health, which seems to invigorate the palate and dispose the masticating powers to a much lorger duration.”~Alexis Soyer 19th century French chef.
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