Belgian Endive, Pineapple and Watercress Salad

Ingredients

  • THE DRESSING:
  • 3 tsps. REGINA Red Wine Vinegar
  • 1 teaspoon Dijon mustard
  • 2 tbls. olive oil
  • 1 teaspoon parsley, chopped
  • 1/2 cup roquefort cheese, crumbled
  • THE SALAD:
  • 36 leaves Belgian endive, washed, dried
  • 2 bunches watercress, washed, stems removed
  • 1 (12 slices) pineapple, sliced
  • 1/3 cup chopped toasted walnuts

Directions

Mix dressing ingredients, stirring in Roquefort cheese last. Place endive leaves in star formation on chilled plates. Arrange pineapple slices and watercress between spears. Spoon dressing over, sprinkle with walnuts.
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