Categories: Salads

Ingredients

• 4 cups thinly sliced hearts of romaine
• 2 heads Belgian endive, cored and thinly sliced
• 1 bulb fennel, trimmed, cored, quartered and thinly sliced
• 1 15-ounce can hearts of palm, drained, halved lengthwise and thinly sliced
• 1/2 head radicchio, cored, quartered and thinly sliced
• 1 red apple, cored and cut into matchsticks
• 1 cup thinly sliced radishes
• Champagne Vinaigrette
• Freshly ground pepper to taste
• Vinaigrette:
• 1 shallot, peeled and quartered
• 1/4 cup champagne vinegar or white-wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 3/4 teaspoon salt
• Freshly ground pepper to taste

Directions

1. Salad: Toss romaine, endive, fennel, hearts of palm, radicchio, apple and radishes together in a large salad bowl. Add vinaigrette and toss to coat. Season with pepper.

2. Vinaigrette: Combine shallot, vinegar, oil, mustard, salt and pepper in a blender. Puree until smooth.

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