Last night we had the wonderful pleasure of teaching our first cooking class at the beautiful Summerhill LCBO. For those of you who have not had the pleasure of visiting that location –jump in your car, hop on your bike, or lace up your Nike’s and get over there as soon as humanly possible. For people (like us) who enjoy a good glass of red wine after a long, hard day or a cold beer on a happenin’ Friday night, this store is the mecca for alcohol appreciators everywhere. Their selection is vast, the product is merchandized beautifully, and the decor of the shop itself reflects the fine history of our city. Once the old North Toronto CPR train station (1916), this newly refurbished house of spirits is the perfect spot for an evening of edible entertainment.
Our class , Elegant Entertaining, focused on preparing the perfect cocktail party food – all with a local-eco flair. One of our recipes was a stuffed endive – using fresh, local artisan cheese and Daily Apple’s famous slow-roasted nuts. Delish, nutrish and so easy to make! But last night, one of our students (I never caught your name so I can’t give you the personal credit you so richly deserve!) made a wonderful suggestion which has given me the fodder for this week’s posting. She enjoyed the dish we created so much she suggested turning it into a salad — a recipe that could be easily implemented into an everyday menu! She was absolutely right – I made it this morning…and it truly is the most “elegant” chopped salad I have ever had! So thank you, LCBO student! If you’re out there reading…this ones for you!
Daily Apple’s “Elegant Endive” Salad
4 heads fresh endive (ensure leaves are strong)
1 bunch frisée or other leafy white lettuce
2 ripe pears, sliced
1 cup dried cherries or cranberries or 6 fresh figs, diced
1 cup chopped roasted or seasoned nuts (walnuts or pinenuts work best)
1/2 cup crumbled chevre (for a milder salad) or blue cheese (for those who love the stinky stuff)
4 tbsp honey
1 cup seasoned rice vinegar
2 tbsp sweet mustard
Salt & pepper to taste
Wash & dry endive & frisée. Chop into bite sized pieces. Add pears, dried berries or figs, nuts and cheese. In a good blender (or Magic Bullet – hate the infomercial…LOVE THE PRODUCT!) add your dressing ingredients and blend until emulsified. Drizzle vinaigrette over salad, toss and enjoy!
Happy eating everyone.
You say on-deeve...I say en-dive