Endives Salad with Sage/Sherry Vinaigrette

By • January 4, 2012 • 0 Comments

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Author Notes: Last month I enjoyed a festive dinner with friends at Josephine, Chez Dumonet in Paris. Our evening started with a bottle of 1973 Doisy Daene Sauternes and foie gras. I suggested adding an Endives and Roquefort salad to our first course for the table, as Roquefort is also a classic pairing with Sauternes. The total package was pure ambrosia. I’ve been reliving it since in my brain. This salad is an homage to that evening. The sage and walnuts were added in honor of this challenge. I have to say they are an excellent addition.ChefJune

Makes 1 serving – multiplies easily

Assemble the salad:

  • 1 head Belgian endives
  • 1/2 ripe Anjou pear
  • 2 ounces good blue cheese (I used Roth-Kase Blue Affinée)
  • 1/4 cup toasted walnuts
  • 2 large fresh sage leaves
  • Sage/Sherry Vinaigrette
  1. Separate the endives into leaves. Cut the stiff base out so the leaves will lay flat on the plate and arrange them on a salad plate in a sunburst pattern. Make one of these for each person you are serving.
  2. Core the pear half and slice into 10 – 12 slices, lengthwise. Arrange the pear slices in circular fashion around the endives. Pull the cheese apart into small bits and arrange it on the pears an endives. Coarsely chop the walnuts with the sage and strew them around on top.
  3. Drizzle the Vinaigrette generously over the whole thing and serve with a glass of Sauternes.

Sage/Sherry Vinaigrette

  • 1 clove garlic
  • 2 large fresh sage leaves
  • 1 teaspoon Dijon mustard (I use Fallot)
  • 1 tablespoon 12-year aged Sherry vinegar
  • 3 tablespoons top quality extra virgin olive oil
  • fine sea salt and freshly ground white pepper to taste
  1. Chop the garlic very finely. Chop the sage leaves on top the garlic, also very finely. By now the garlic will be almost pureed. Transfer the mixture to a small jar with a screw top.
  2. Add all the remaining ingredients to the jar and put on the lid. Make sure it is tight! Now shake vigorously to combine all the ingredients and create an emulsion.
  3. This should be enough dressing for 2 salads.
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