Plum & Endive Salad

Yields 2 Servings

Serves 2
as a side dish

2 ea Red Endive
1 ea Plum
4 oz Arugula
4 tbsp Hazelnuts, toasted, chopped
1 pc Aged Gouda

2 cloves Garlic
1 tbsp Dijon Mustard
1 cup Olive Oil
¼ cup White Balsamic Vinegar
2 tsp Kosher Salt
3 pc Ice

METHOD

Combine the garlic, dijon, vinegar, and salt together in a blender and run until smooth
Add the ice, then slowly drizzle in the oil | The finished dressing should be slightly thick

Cut the plums in quarters, spray with pam and lightly grill | Let cool to room temperature | Cut each quarter into 3 bit sized pieces
Cut the base off of the endives and peel off the individual leaves
Mix the arugula, plums, and endives together in a bowl | Dress with the white balsamic vinegar and mix together
Place salad on a plate or bowl and garnish with the toasted hazelnuts | Using a cheese grater or a microplane, grate the gouda over the salad