Spinach and Endive Salad

Spinach and Endive Salad

Yield: 1 portion

Belgian endive leaves - 5
Spinach leaves, roughly chopped - about 2 cups
Warm Brie cheese dressing (recipe follows) - as needed
Egg, hard-cooked - 4 to 5 slices
Bacon, cooked, crumbled - 1 Tbsp.
Red onion, thinly sliced in half-circle and separated - 4 to 6 pieces
Pink grapefruit sections, membrane removed - 3
Tomato, parsley and red cabbage - chopped garnish

Method:

  1. Slice 2 endive leaves; toss with spinach and warm Brie dressing; mound in center of plate. Top with egg, bacon and onion.

  2. Place remaining endive leaves and grapefruit alternately around edge of plate. Sprinkle edge of plate with tomato, parsley and red cabbage.

Warm Brie cheese dressing

Puree 8 oz. each heavy cream and Brie cheese (with small amount of rind) with 2 oz. to 3 oz. cider vinegar and salt and pepper to taste. Heat in microwave or double boiler until dressing is smooth and creamy.