Mixed Greens Salad with Endive, Fennel, Beets and Champagne Vinaigrette
1 lb. Mixed Greens
1 heads Belgian endive
1 Fennel bulb
1 large beet
1 pint Cherry Tomatoes
1 red onion
Kosher Salt & Black Pepper
Wash the tomatoes, rosemary, greens, endive, fennel, beet and cherry tomatoes and allow them to air dry. Cut the parsnip into thin julienne strips. Now cut the onion into thin strips. Peel the beet and slice it very thinly into rounds, next cut it into thin julienne strips to match the parsnips.
Remove the outer leaves from the endive and toss them in your compost. Cut the endive in half lengthwise. Then cut into quarters lengthwise. Place the endive with the end standing up and hold it that way, take your knife and cut away the stem and core. Place the leaves down stacked on top of each other and cut into very thin strips lengthwise. Place them in a bowl of acidulated water so they do not turn brown before use. Take the fennel and follow the same process you followed to cut the fennel. Place the fennel in the acidulated water as well. Cut the tomatoes into quarters and set aside. Crumble the goat cheese into small pieces and set aside. Place all the fresh ingredients (not the cheese) in a bowl and toss well with the vinaigrette. Place the salad in the middle of a plate and do not let the leaves touch the rim of the plate. Garnish with the shaved goat cheese. Serve immediately after tossing with the vinaigrette, the longer you let the salad sit with the vinaigrette on it, the faster it will become soggy so only add the vinaigrette to the salad when you are ready to serve it.
For the Salad Dressing preparation:
1 cup champagne vinegar, reduced to ½ cup
1 ½ cup olive oil
1 sprig of thyme, leaves removed and finely chopped
½ shallot finely chopped
1tbsp of honey
1tbsp of Dijon mustard
Place the champagne vinegar, thyme, shallot, honey, and mustard in a blender and puree until smooth. . Slowly blend in the extra virgin olive oil. Adjust the olive oil/vinegar to your taste. Season with white pepper and salt to taste.