Red-Leaf Lettuce, Curly Endive, and Cashew Salad
- 2 tablespoons roasted cashews
- 2 teaspoons Dijon-style mustard
- 2 tablespoons olive oil
- 4 cups torn red-leaf lettuce
- 1 ½ teaspoons white-wine vinegar
- 2 cups curly endive (chicory)
In bowl whisk together the vinegar, the mustard, and salt and pepper to taste and whisk in the oil, whisking until the dressing is emulsified. Add the red-leaf lettuce, the curly endive, and the cashews and toss the salad well.