Endive and Blue Cheese Salad with Soy-Sherry Vinaigrette

endive, vinegar, cheese, soy sauce, onions, apples, walnuts, egg yolk, dijon mustard, tarragon, shallots

Ingredients

4 cups finely julienned endive (store in cold water to prevent oxidation)
1/2 cup julienned peeled green apples
1/2 cup crumbled blue cheese
1/2 cup finely julienned red onions
1/4 cup walnuts, toasted
2 tablespoons fresh tarragon leaves
1/4 cup Soy-Sherry Vinaigrette, recipe follows
Kosher salt and freshly cracked black pepper
1/2 cup sherry vinegar
1/4 cup soy sauce
1 tablespoon dijon mustard
1/2 teaspoon chopped shallots
1 egg yolk
1 cup grapeseed oil
Freshly cracked black pepper

Directions for Endive and Blue Cheese Salad with Soy-Sherry Vinaigrette Recipe

Combine the endive, apples, blue cheese, onions, walnuts and tarragon in a medium mixing bowl. Add the Soy-Sherry Vinaigrette (use as much or as little as desired) and season with salt and pepper.
Puree the sherry vinegar, soy sauce, Dijon mustard, shallots and egg yolk in a blender. With the motor running, emulsify the oil into the mixture. Season with black pepper (the salt from the soy will be enough to season the vinaigrette). Yield: About 1 3/4 cups

Read the full directions on Food Network