Rouxbe

• 3 tbsp Dijon
• 1 tbsp honey
• 3 tbsp white wine vinegar
• 1/2 cup grapeseed oil
• 3 tbsp chopped mint
• 2 tbsp chopped basil
• 1/2 tsp Salt
• 1/2 tsp pepper

Combine dijon, honey and white wine vinegar. Whisk slowly while adding the oil.

Then add the freshly chopped mint and basil and finish off with salt and pepper.

• approx. 2 tsp Salt
• approx. 12 cups Water
• 1 cup fresh or frozen peas
• 4 whole Belgian endives
• 1 romaine lettuce head
• 2 whole avocados

Add the salt to the water and bring to a boil. Add the peas then prepare an ice bath. Once ready, strain the peas and place them into the ice bath to stop the cooking process. Drain peas further on a paper towel.

To prepare the endive, cut off the bottom and remove any damaged or discolored outer leaves. Wash the romaine lettuce.

This is a salad made in layers. Break up half of the romaine into bite sized pieces. Break the endive into slightly bigger pieces.
Cut one of the avocados in half and score the insides with a knife then scoop it out onto the salad. Add half the peas and drizzle with some of the dressing and add some freshly cracked pepper.

Repeat the assembly for another layer: romaine, endive, peas, avocado, dressing. Do not toss until ready to serve.

Related Drill-downs

• Salad Spinner