Salade Vigneronne Recipe
- 2 1/2 cups dry Alsatian Gewürztraminer or other spicy dry white wine
- 1/4 cup finely chopped shallots
- 1/3 cup vegetable oil
- 1 tablespoon chopped fresh tarragon
- 3 large heads Belgian endive
- 8 ounces mixed baby greens
- 8 ounces cherry tomatoes, halved
- 3/4 cup finely chopped cornichons
- 8 radishes, halved, thinly sliced
- 1 1/2 cups grated Gruyère cheese
- Combine wine and shallots in heavy medium saucepan. Boil until mixture is reduced to 1/2 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 sliced 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 brine-packed French pickles, available at specialty foods stores and some supermarkets.
