Compliment the Belgian Endive
Belgian Endive, Haricot Vert, and Hazelnut Salad May 5, 2010
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Ingredients

1.   1/4 cup Sherry wine vinegar

2.   1 tablespoon Dijon mustard

3.   1/2 cup olive oil

4.   Coarse kosher salt

5.   1 pound haricots verts or tender slim green beans, trimmed

6.   4 medium heads of Belgian endive (about 20 ounces total), trimmed

7.   1 pound red onions (about 2 medium), halved, thinly sliced (about 2 cups)

8.   1 1/2 cups crumbled soft fresh goat cheese (5 to 6 ounces)

9.   3/4 cup hazelnuts (about 3 ounces), toasted, husked, chopped

  • prep
  • Prep time
  • 5
  • cook time
  • cook time
  • 6
  • serves
  • Serves
  • 8

Preparation

 

1.   Whisk vinegar and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with coarse salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring vinaigrette to room temperature and rewhisk before using.

 

2.   Cook haricots verts in large pot of boiling salted water until tender, about 5 minutes for haricots verts (or 6 to minutes for larger green beans). Drain; transfer to bowl of ice water to cool. Drain; pat dry. DO AHEAD Beans can be made 8 hours ahead. Wrap in paper towels, then plastic, and chill.

 

3.   Cut endive heads lengthwise in half. Cut crosswise into 1/4-inch-wide strips. Place endive, haricots verts, and onions in large bowl. Toss with enough vinaigrette to coat. Season to taste with coarse salt and pepper. Divide salad among 8 plates. Sprinkle goat cheese and hazelnuts over.

 

ready to serve

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