Recipe - Salade Verte Avec Croutes De Roquefort

2 One half cup Dry Alsatian Gewurztraminer
or other
; spicy dry white wine
One fourth cup Finely chopped shallots
1/3 cup Vegetable oil
1 tablespoon Chopped fresh tarragon
3 lg Heads Belgian endive
8 ounce Mixed baby greens
8 ounce Cherry tomatoes; halved
Three fourths cup Finely chopped cornichons*
8 Radishes; halved, thinly
; cut or sliced up
1 One half cup Grated Gruyere cheese

Combine wine and shallots in heavy medium saucepan. Boil until mixture is
reduced to One half cup, about 20 minutes. Cool completely. Whisk in oil and
tarragon. Season with salt and pepper.

Reserve 24 outer leaves of endive. Thinly slice remaining endive crosswise.
Combine cut or sliced up endive and greens in large bowl. Combine tomatoes,
cornichons and radishes in medium bowl. (Can be made 6 hours ahead. Cover
greens, tomato mixture and reserved endive separately; chill. Let dressing
stand at room temperature.)

Toss greens with half of dressing. Add cheese to tomato mixture; toss with
remaining half of dressing. Season salads with salt and pepper.

Mound greens on plates. Top with tomato mixture. Garnish with endive
leaves.

*Cornichons are tiny brinepacked French pickles, available at specialty
foods stores and some supermarkets.

Makes 8