Fennel and Endive Salad with Rose Vinaigrette

Name: Fennel and Endive Salad with Rose Vinaigrette
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Global
Ingredients: 3 larges endives, core removed, and thinly sliced; 79 milliliters safflower or canola oil; 2 large heads fennel, core removed, fronds reserved, and thinly sliced; 1 lemon, juiced; 1 orange, juiced; 10 grinds freshly ground black pepper; 2 pinches A couple salt; 1 large shallot, finely minced; 2 teaspoons sugar (preferably superfine); 237 milliliters walnuts halves, toasted; 79 milliliters dry rose wine, preferably Provencal-style; 113 grams Danish or other mild blue cheese

Need a gluten free and vegan side dish? Fennel and Endive Salad with Rose Vinaigrette could be a great recipe to try. This recipe serves 6. One serving contains 294 calories, 5g of protein, and 25g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of juice of orange, fennel, danish, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 10 minutes. Fennel and Endive Salad with Rose Vinaigrette, Endive And Celery Salad With Fennel Vinaigrette, and Fennel and Endive Salad with Orange Vinaigrette are very similar to this recipe.

Instructions

Combine fennel, endive and reserved fennel fronds in a large mixing bowl. In a separate bowl, whisk together the wine, citrus juice, sugar, shallot, salt, pepper, and oil until combined. Toss fennel and endive with dressing. Toss in the toasted walnut halves and crumbled blue cheese and serve immediately.

Ingredients you will need

Walnut Halves