Endives and Gruyere with fresh berries compliment our one of kind vanilla bean vinaigrette recipe. This salad is a brilliant way to start any meal!

  • | Easy
  • | 15 mins
  • | 8 servings
Directions
Dressing
  1. (Ingredients from Step 1) Start by splitting then scraping out the seeds of the vanilla bean.
  2. Whisk it with the white wine vinegar until it is totally incorporated.
  3. Then add the remaining ingredients from Step 1.
  4. Shave all the gruyere cheese.
  5. Wash the berries.
  6. Cut the endives in one inch sections separate all the leaves and toss with the small leaves of the Boston lettuce.
  7. Toss the salad, berries and cheese together with the dressing.
  8. Plate the salad onto the serving plates, using the larger Boston leaves as a base.
Serving Options:With baguette breadWine Suggestions:Dry white wineTips:You can add sliced apples or pears to change up the salad
Ingredients

Step 1

  • 2 Rodelle Vanilla Beans, split and scraped
  • 1 oz (2tablespoons) White Wine
  • Vinegar
  • ½ teaspoon Salt
  • ¼ teaspoon White pepper
  • 3 oz (6 tablespoons) Vegetable oil

Step 2

  • 3 each Endives
  • 2 heads of Boston lettuce, Small leaves
  • 1 pint Berries (any variety)
  • 2 oz (1/4 cup) Gruyere cheese sliced

Substitutions

  • 2 tsp Rodelle Pure Vanilla Extract for the 2 Rodelle Vanilla Beans
Uses
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