SALAD, GRAPES, WHITE ENDIVE, TOASTED WALNUT
The inspiration for this recipe was a dinner Bob and other chefs created while up in the North country in Italy, this October 2012. It is good cold, but can be served warm with Gorgonzola and a crusty bread. We are serving it with a Pumpkin / Tallagio Risotto, so it is here without cheese of any kind.
2 each Belgian, white endive, washed and sliced
- EVOO, sea salt, as needed
- 1 clove garlic, pasted
- 1 cup black table grapes, quartered
- 1/2 cup walnut pieces, toasted
- White balsamic, as needed for small drizzle at service
Place endive in bowl; ligtly cat with EVO. Ad a pinch of seasalt and garlic. Toss in grapes and walnuts. Drizzle with white balsamic, as desired.
Alternative #1-you can warm endive with garlic past and oil–remove and add remaining ingredients and serve.
Alternative #2-you can crumble and add gorganzola over the warm salad and serve with crusty bread for a stand alone light lunch.