VEGGIE SALAD WITH DRESSING
Makes 8 servings.
1/4 cup each olive oil and heavy cream
1 tbs each Dijon mustard and sugar
2 tbs each red wine vinegar and lemon juice
3 heads endive, trimmed
Black pepper
1 head cabbage, shredded
1/2 cup walnuts
2 stalks celery, thinly sliced
Salt
1 shallot, minced
HEAT oven to 350 degrees. Spread walnuts on a baking sheet, roast until golden 12 min. Soak shallot in cold water 10 min. then drain and rinse. Toss cabbage with 1 tsp salt in a bowl. Whisk vinegar, lemon juice, mustard, sugar and 1/2 tsp pepper in another bowl. WHISK in oil, then heavy cream. Stir in celery and shallots. Add to cabbage, toss. Cover chill 30 min. Before serving, thinly slice endive lengthwise, toss with cabbage mixture, season with salt and pepper. Sprinkle with nuts, then SERVE...
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