Ingredients
1 head of romaine, washed and sliced
1 Belgian endive, thinly sliced
1 fennel bulb, halved and thinly sliced
4 hearts of palm, marinated and sliced
3 scallions, sliced
2 tomatoes, chopped
1 red bell pepper, sliced thinly
1 yellow bell pepper, sliced thinly
1/3 cup pine nuts, toasteed
1/4 cup red wine vinegar
1/3 cup extra virgin olive oil
1 tablespoon sugar
1 teaspoon garlic, fresh, minced
sea salt and freshly ground black pepper, to taste
1/4 cup blue cheese, crumbled
Preparation
In a large bowl, combine the romaine, endive, fennel, hearts of palm, scallions, tomatoes, bell peppers and red onion. Refrigerate until chilled.
In small skillet, toast the pine nuts over moderate heat, stirring until golden – let cool.
In a jar, mix the oil, vinegar, sugar, garlic and salt and pepper. Shake to mix well.
Toss the salad with the dressing and top with the pine nuts and blue cheese. (Someimes I add Kalamata black olives sliced also)
