Salade Vigneronne

Name: Salade Vigneronne
Ingredients: 2 1/2 cups dry Alsatian Gewurztraminer or other spicy dry white wine; 1/4 cup finely chopped shallots; 1/3 cup vegetable oil; 1 tablespoon chopped fresh tarragon; 3 large heads Belgian endive; 8 ounces mixed baby greens; 8 ounces cherry tomatoes, halved; 3/4 cup finely chopped cornichons*; 8 radishes, halved, thinly sliced; 1 1/2 cups grated Gruyere cheese

10 ingredients

19 steps

Ingredients

2 1/2 cups dry Alsatian Gewurztraminer or other spicy dry white wine
1/4 cup finely chopped shallots
1/3 cup vegetable oil
1 tablespoon chopped fresh tarragon
3 large heads Belgian endive
8 ounces mixed baby greens
8 ounces cherry tomatoes, halved
3/4 cup finely chopped cornichons*
8 radishes, halved, thinly sliced
1 1/2 cups grated Gruyere cheese

Directions

1

Combine wine and shallots in heavy medium saucepan.
2

Boil until mixture is reduced to 1/2 cup, about 20 minutes.
3

Cool completely.
4

Whisk in oil and tarragon.
5

Season with salt and pepper.
6

Reserve 24 outer leaves of endive.
7

Thinly slice remaining endive crosswise.
8

Combine sliced endive and greens in large bowl.
9

Combine tomatoes, cornichons and radishes in medium bowl.
10

(Can be made 6 hours ahead.
11

Cover greens, tomato mixture and reserved endive separately; chill.
12

Let dressing stand at room temperature.)
13

Toss greens with half of dressing.
14

Add cheese to tomato mixture; toss with remaining half of dressing.
15

Season salads with salt and pepper.
16

Mound greens on plates.
17

Top with tomato mixture.
18

Garnish with endive leaves.
19

*Cornichons are tiny brine-packed French pickles, available at specialty foods stores and some supermarkets.