Chhesecake Factory Recipe
1 lb. Belgium endive, cut into 2" pieces
4 oz. radicchio, cut into 2" pieces
4 oz. watercress, excess stems removed
2 oz. baby arugula
4 oz. bleu cheese crumbles
8 oz. candied pecan pieces
8 oz. shallot vinaigrette
pinch fresh chopped parsley
Place the Belgium endive, radicchio, watercress, and arugula into a mixing bowl. Add the bleu cheese crumbles and candied pecan pieces into the mixing bowl. Ladle the dressing into the bowl. Toss the ingredients together until evenly combined. Place equal amounts of the salad onto the serving plates. Garnish the salads with a little sprinkle of chopped parsley.
2 tablespoons cider vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup light vegetable oil (extra light olive, canola)
2 shallots, finely chopped
Place all ingredients in a jar and shake until the dressing is well blended. Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together.
This shallot vinaigrette recipe makes 6 to 8 servings.