Ian Duncan’s Endive Salad

From Vino Paradiso Wine Bar & Bistro
Serves 4

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Vinaigrette:
1 medium shallot, minced
¼ cup Champagne vinegar
‰ cup extra virgin olive oil
¾ teaspoon salt
¼ teaspoon fresh ground pepper
Macerate (soak) shallots in Champagne vinegar for five minutes before whisking in the latter ingredients. Set aside.

For salad:
4 medium-size heads Belgian endive, ends cut off so that leaves are separated
¼ cup dried mission figs, sliced
2 to 3 ounces sparkling wine, or any dry white wine
¼ cup pistachios, toasted and roughly chopped
¼ cup Roaring 40’s bleu cheese, or a good, sweet bleu cheese (see note)
Salt and fresh ground pepper, to taste
Place sliced figs and wine in a saucepan on medium heat until just before boiling point. Set aside and let cool. When figs are cool, toss vinaigrette with other ingredients, minus the cheese. Divide onto four salad plates or bowls, crumble cheese as desired, and serve.

Note: Roaring 40’s bleu cheese is from an island south of Australia, but you can find it at specialty cheese shops.

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