Salad of Sorrel, Endive, and Mushrooms with Walnut Dressing

Name: Salad of Sorrel, Endive, and Mushrooms with Walnut Dressing
Yield: 6 servings
Cuisine: American
Ingredients: ⅓ cup walnuts; 1 tablespoon balsamic vinegar; 1 tablespoon cider vinegar; ½ teaspoon sugar; ¼ teaspoon salt; 3 tablespoons imported walnut oil; 2 tablespoons peanut oil; ½ pound small sorrel leaves, rinsed and well dried; ½ pound Belgian endive, rinsed; ½ pound mushrooms, cleaned; Pepper to taste

Preparation info

6
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Woodsy and wild, with a green and earthy aroma. The sourness of sorrel and bitterness of the endive are offset by the sweetness of balsamic vinegar and walnuts.

Ingredients

⅓ cup walnuts
1 tablespoon balsamic vinegar
1 tablespoon

Americas
Europe
United States
France
Russia
Hungary
Netherlands
Belgium
United Kingdom
Holland
Vegan
Gluten-free
Spring
Summer
Mediterranean
Scandinavia

Method

Toast nuts in preheated 375-degree oven (or toaster oven) for 5 minutes, until barely crisped. With a towel rub off as much of the husks as possible. Cool and chop in coarse pieces; reserve.
Combine vinegars, sugar, and salt; mix. Gradually beat in the oils. Set aside.
Strip off and discard sorrel stems. Cut leaves in narrow strips. Trim bases and cor