Recipe: Endive Salad with Tarragon Vinaigrette

Endive Salad with Tarragon Vinaigrette

Vinaigrette:
1/4 cup canola oil (50 mL)
2 Tbsp tarragon vinegar (25 mL)
1 tsp Dijon mustard (5 mL)
1/2 tsp celery salt (2 mL)
1 garlic clove, crushed
freshly ground pepper to taste

Salad:
lettuce
endive
green pepper, sliced

To prepare vinaigrette: whisk together canola oil, vinegar, mustard, celery salt and garlic in a small bowl. Add ground pepper to taste.

In a large bowl, toss together lettuce, endive, celery and green pepper. Drizzle vinaigrette over salad. Serve immediately.

Vinaigrette Yield: 1/3 cup (75 mL)
Source: Canola Info