12 ea Endive, Belgian, split
1 tb Mustard, Dijon
1/4 c Vinegar, wine, red
Salt (to taste)
Pepper (to taste)
1 tb Juice, lemon
3/4 c Oil, walnut
1/4 c Walnuts
2 md Tomatoes
Beat together the mustard, vinegar, salt, pepper and lemon juice.
Slowly drizzle in the oil, emulsifying the salad dressing.
Toss the endive with the dressing and add the walnuts and
tomatoes as garnish.
Source: Great Chefs of New Orleans, Tele-record Productions - 1983
: www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
: Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans
