Recipe - Salade Dendives

12 Endive, Belgian, split
1 tablespoon Mustard, Dijon
One fourth cup Vinegar, wine, red
Salt (to taste)
Pepper (to taste)
1 tablespoon Juice, lemon
Three fourths cup Oil, walnut
One fourth cup 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, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini