CHARLOTTE, N.C. (QC Life) - Endives dressed in a vanilla vinaigrette, accompanied with roasted beets and dried dates, finished with Roquefort cheese, is a great, healthy dish that is full of flavor.
Will Stephenson, chef de cuisine at Peppervine, is sharing his recipe for Endive Salad.
Endive Salad Ingredients
2 to 3 heads of endives
2 to 3 dried, chopped dates
1 roasted red beet, cut into ½” pieces (recipe below)
Blue cheese (Roquefort)
Vanilla Vinaigrette (recipe below)
Peel & cut beets into ½” pieces
Season w/ oil, salt, pepper
Roast in oven for 20 to 35 mins (until soft)
Cool in refrigerator
½ tsp vanilla paste
1 tbl white balsamic vinegar
1-1/2 tbl olive oil
Salt/pepper to taste
2 to 3 dried dates
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