12 ea Endive, Belgian, split
1 tb Mustard, Dijon
1/4 c Vinegar, wine, red
Salt (to taste) Pepper (to taste) 1 tb Juice, lemon
3/4 c Oil, walnut
1/4 c Walnuts
2 md Tomatoes
Beat together the mustard, vinegar, salt, pepper and lemon juice. Slowly drizzle in the oil, emulsifying the salad dressing. Toss the endive with the dressing and add the walnuts and tomatoes as garnish. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana – 1983 : Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans