Aged Gouda is a dense, golden-hued cheese with bits of crunchy milk solids that complement the crisp, pleasantly bitter red radicchio and endive in this winter salad. You can either cut the Gouda into small squares or use a vegetable peeler to create more delicate shavings.
To make the vinaigrette, in a small saucepan over medium-low heat, combine the vinegar and wine and bring to a simmer. Cook until reduced by half, about 3 minutes. Set aside to cool. In the bottom of a large bowl, using a fork, mix together the salt, the reduced vinegar and wine mixture, and the olive oil just to blend. Set aside.
Cut each endive in half lengthwise, and cut away the solid cone-shaped base. Roughly chop the leaves, cut them lengthwise into strips, or leave them whole if small. Add the radicchio, parsley, and endive to the bowl with the vinaigrette and toss well.
Divide the salad among 4–6 plates. Top each with an equal amount of the cheese and a sprinkle of pepper. Serve at once.
© 2013 All rights reserved. Published by Weldon Owen.