Nectarine Prosciutto And Belgian Endive Salad With Honey Thyme Vinagrette Food

BELGIAN ENDIVE SALAD

Steps:

• Trim off the bottom of endive, and cut the leaves into 1-inch lengths or cut them lengthwise. Drop into cold water; this will keep them from turning dark. Drain and pat dry.
• Combine lemon juice, vinegar, mustard, oil and salt and pepper in small bowl. Beat rapidly with a wire whisk or a fork.
• Place endive in salad bowl. Add dressing and chives. Toss and serve.

HONEYDEW & PROSCIUTTO SALAD

Steps:

• Place the first 8 ingredients in a blender; cover and process until smooth. Place arugula, onion and herbs in a large bowl. Drizzle with 1/3 cup vinaigrette and toss lightly to coat. In large serving bowl layer with a quarter of the arugula mixture, honeydew, mozzarella cheese and prosciutto. Repeat layers 3 times. Serve with remaining vinaigrette.

WINTER CITRUS SALAD WITH BELGIAN ENDIVE

Steps:

• Peel the citrus: With a serrated knife, cut off top and bottom of the fruit, so it sits solidly on the cutting board. Cut top to bottom following fruit's curve to remove peel and white pith. Slice the oranges and grapefruit horizontally into 1/8-inch rounds and place them in a bowl. Save the accumulated juice in the bowl for the vinaigrette.
• Make the vinaigrette: Combine the shallots with red wine vinegar in a small bowl. Let stand for 10 minutes, then whisk in the olive oil and 2 tablespoons of the reserved citrus juice. Season with salt and pepper to taste.
• Slice the endives crosswise into 1-inch thick ribbons (but slice the dense core thinner) and place in the center of a salad plate.
• Surround the endive with citrus slices. Drizzle the vinaigrette over the salad and sprinkle lightly with coarse sea salt.