From: Executive chef/owner Sam Hazan, Tao restaurants. Yield: 1 salad. 2 to 3 endive spears 1/2 cup endive chiffonade 1 to 1-1/2 cups mache and watercress 1 oz. confit of shallot flax vinaigrette 1 oz. Roquefort cheese Confit of Shallot and Flax Vinaigrette: 1/2 cup shallots 1/2 cup extra virgin olive oil sachet of 1/4 tsp. thyme, 1/2 tsp. bay leaf, 1/4 tsp. sprig rosemary, 2 tsp. salt, 1/2 tsp. black pepper, 1 Tbsp. ground flax To finish: 1 cup flax confit 1/2 cup sherry vinegar 1-1/2 ...

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