3 tbs extra virgin olive oil
2 tbs champagne vinegar
1 tbs minced shallot
1/2 tsp dijon mustard
salt and pepper
2 heads belgian endive, seperated into leaves
4 apricots, pitted and each cut into 8 wedges
1/3 cup pecans, toasted and coarsely chopped
1 bag (5oz) mixed baby greens
1. In a small jar with tight fitting cap, combine olive oil, vinegar, shallots, mustard, 1/4 tsp salt, and 1/4 tsp coarsely ground black pepper. Cover jar and shake well to blend.
2. Place endive, apricots, and pecans in seperate self sealing plastic bags; referigerate up to 4 hours.
3. To serve, in bowl, toss greens with endive, apricots, nuts, and vinaigrette.
|Meal Snack||Dish Salad|
|Prep Time less than 15 minutes|