Belgian Endive & Frisee Salad (Courtesy: Bluehour)
with braeburn apples, opal creek fonduta, glazed walnuts, cider vinaigrette
Serves 8 ppl
4 heads Belgian endive
2 bunch frisee
2 braeburn apples
1/2 cup glazed walnuts
1/4 c cider vinaigrette
1 cup fonduta
Salt and Pepper
1 Tbl flour
1 oz butter
1 3/4 cup 1/2-1/2
5oz opal creek cheese grated
Melt butter in small pan, combining flour to make a blond roux.
Add 1/2 & 1/2 to roux bring up to a boil whisking to avoid any lumps.
On medium high heat add cheese and whisk in until creamy. Sauce should be velvety smooth. If too thick can add a little bit of water to adjust consistency or add a little more cheese to thicken. Keep Warm until needed.
This may be prepared a day ahead if needed.
1/8cup cider vinegar
3/8cup olive oil
1 minced shallot
2 tsp dijon mustard
1 tsp chopped thyme
1oz apple brandy (can substitute apple cider)
salt and pepper to taste
Saute minced shallots until opaque.
Add apple brandy and cook down by half
Cool mixture and combine remaining ingredients in bowl except for oil.
Gradually whisk in oil.
Taste for seasonin