Ruth Van Waerebeek-Gonzalez
April 2001

Gallery

© Mirjam Bleeker

Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. In a small saucepan, combine the beer with the shallots, dried cherries and honey and bring to a boil over high heat. Reduce the heat to moderate and simmer, stirring occasionally, until the beer has reduced by half, about 5 minutes. Remove from the heat and let cool to lukewarm.

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  • In a medium bowl, whisk the vinegar with the mustard. Whisk in the beer reduction, then gradually whisk in the canola oil. Season the cherry beer vinaigrette with salt and pepper.

  • Lightly butter the bread triangles on both sides and toast in the oven until golden. Depending on the consistency of the cheese, crumble or spread it on the toasts.

  • Add the greens and endives to the vinaigrette and toss to coat. Arrange the salad on plates, garnish each with a cheese toast and serve.

Suggested Pairing

Beer

Drink some of the cherry-flavored beer used in the vinaigrette to tone down the saltiness of the Roquefort cheese.