Ingredients

• 4 cups finely julienned endive (store in cold water to prevent oxidation)
• 1/2 cup julienned peeled green apples
• 1/2 cup crumbled blue cheese
• 1/2 cup finely julienned red onions
• 1/4 cup walnuts, toasted
• 2 tablespoons fresh tarragon leaves
• 1/4 cup Soy-Sherry Vinaigrette, recipe follows
• Kosher salt and freshly cracked black pepper
• 1/2 cup sherry vinegar
• 1/4 cup soy sauce
• 1 tablespoon Dijon mustard
• 1/2 teaspoon chopped shallots
• 1 egg yolk
• 1 cup grapeseed oil
• Freshly cracked black pepper

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Instructions

1. Combine the endive, apples, blue cheese, onions, walnuts and tarragon in a medium mixing bowl. Add the Soy-Sherry Vinaigrette (use as much or as little as desired) and season with salt and pepper.
2. Puree the sherry vinegar, soy sauce, Dijon mustard, shallots and egg yolk in a blender. With the motor running, emulsify the oil into the mixture. Season with black pepper (the salt from the soy will be enough to season the vinaigrette).