Mushroom Salad with Endive and Roquefort Cheese
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons minced shallot 1-1/2 tablespoons red wine vinegar 2 teaspoons Dijon mustard
1/2 teaspoon sugar 1/4 cup grapeseed oil 4 heads Belgian endive, thinly sliced
8 ounces large button mushrooms, steammed, caps cut into matchstick-size strips 1 tablespoon chopped fresh tarragon 4 tablespoons crumbled Roquefort cheese (about 1-1/2 ounces)



1 Whisk first 4 ingredients in small bowl to blend. Whisk in oil. Season dressing to taste with salt and pepper.
2 Mix endive, mushrooms, radishes and tarragon in large bowl. Pour dressing over; toss to coat. Divide salad among 4 plates. Top with cheese and serve.

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