Endive, Boston Lettuce & Walnut Salad

Servings: 6

Products Used: Tanimura & Antle Greenhouse Grown Boston Lettuce

Ingredients
  • 1 Head Tanimura & Antle Boston lettuce, washed /dried and torn into pieces
  • 2 Heads Belgian endive, cored and cut into thin strips
  • 2 tsp. Dijon mustard
  • 6 oz. Gruyere cheese, cut into small cubes
  • 4 Tbsp. Sherry vinegar
  • 1 Shallot, peeled and cut into thin strips
  • 1 Clove garlic, peeled and minced
  • 1 Cup Walnuts, toasted and finely chopped
  • ½ Cup Extra-virgin olive oil
  • Salt & Pepper
  • 1 tsp. Water
Directions
  1. In a small bowl, whisk Dijon mustard, vinegar, water, shallot and garlic together. 
  2. Slowly pour in olive oil, whisking vigorously until emulsified. 
  3. Season dressing with salt and pepper.  Set aside.
  4. Toss Boston lettuce with endive, cheese and walnuts. 
  5. Dress salad and taste for seasoning, adding salt and pepper as desired. 
  6. Serve immediately