Composed Mixed Greens And Endive Salad With Balsamic Vinaigrette And Parmesan Wafers

Christy Rost


1small bunch green leaf lettuce
1small bunch red leaf lettuce
1belgian endive
2slices red onion, separated into rings
1teaspoon Dijon mustard
2teaspoons balsamic vinegar
¼cup extra virgin olive oil
salt and freshly ground black pepper, to taste
1recipe Parmesan Wafers

Wash and spin dry leaf lettuces. Arrange lettuces in a pleasing pattern on 4 salad plates or in a large salad bowl. Separate the endive leaves, arrange on top of the greens, and top with rings of onion.

In a small mixing bowl, whisk mustard, vinegar, olive oil, salt, and ground black pepper together until the mixture begins to emulsify. Spoon the dressing over the salads and garnish with the Parmesan Wafers.

Recipe makes 4 salads.

Parmesan Wafers:
1cup coarsely grated fresh Parmesan cheese

Preheat a large nonstick skillet over medium-low heat. When skillet is hot, place tablespoonfuls of grated Parmesan in the skillet, 2 inches apart, spreading the cheese out to an even thickness.

Category: Salads