Belgian Endive and Mushroom Salad

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Belgian Endive and Mushroom Salad

 

4 belgian endives

1 bunch watercress

6 small white mushrooms

 

French Dressing:

1/4 cup red wine vinegar

1 tbsp. sugar

1 1/2 tsps. dry mustard

1 1/2 tsps. freshly ground pepper

1 tsp. salt (i used 1/4 tsp.)

1/2 tsp. worcestershire sauce )vegan brand)

1 1/2 tsps. hungarian paprika

2 tsps. finely grated onion

3/4 cup salad oil

 

Gently pull out the large outer leaves of the endives and slice the centers on

the diagonal.

Remove the stems from the watercress.

Slice the mushrooms, including the stem pieces, for presentation. Attractively

arrange the endive, watercress, and mushrooms on four salad plates.

Top with French Dressing and serve.

French Dressing: Combine all ingredients well.

Makes 4 servings.