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8 oz. mushrooms, sliced
1 cup fennel stalks sliced
1 cup celery sliced
1/3 cup chopped walnuts or pecans
shaved Gruyere cheese for topping, optional for dairy meal
1/3 cup oil (can use walnut oil , olive or peanut)
juice from a medium sized lemon
1 tablespoon Dijon or horseradish mustard
1/4 cup cream or pareve cream
Pull the leaves off 2 of the endives and use them to edge the serving plate. Slice the remaining ones thinly and add to other vegetables.
Make the dressing by whisking the oil into the lemon juice and mustard. Add cream. Before serving, toss the vegetables with the dressing . Mound on prepared plate covering the bottoms of the endive leaves. Sprinkle nuts over the vegetables and sprinkle the gruyere cheese shreds over the top (if using).
Poster's Notes: I made this Sunday night for guests, and they loved it! The original recipe came from the Williams Sonoma Entertaining cookbook, but I made my own changes and additions. I served this with a brown and wild rice salad with currants and chopped green onions, sautéed haricorts verts with cherry tomatoes, grilled steak with honey mustard, and angel food cake with fresh raspberry sauce for dessert.
Posted by Judith Sobel
Nutritional Info Per Serving: N/A