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 Tbsp. Dijon mustard
for garnish, 1 Tbsp. roasted walnuts
for garnish, 2 tsp. shaved pears
for garnish, 1 tsp. flax seed
For endive: Pull off nice outside layers and use for spears. Use center portion to make chiffonade. On pick-up, core, slice, halve and julienne.
For mache/watercress: Clean well.
For confit of shallot and flax vinaigrette: Season shallots with salt and pepper. Let sit for 15 minutes. Place sachet in olive oil and heat to 125¡F. Steep for 15 minutes. Add shallots and bring up to 120¡F. Steep for 15 minutes. Add flax. Whisk to mix well.
Mix mustard and vinegar. Add confit. Mix well. Crumble Roquefort cheese into salad.
For garnish: Blanch walnuts, starting with cold water, to one boil only. Drain. Roast in oven at 325¡F for 10-15 minutes. Cut pears in half. Remove seed with Pariesienne scoop; shave on mandoline.
To plate: Moisten endive and mache with vinaigrette. Season with salt and pepper. Toss chiffonade in bowl with 1 oz. vinaigrette. Place chiffonade in center of plate. Place spears on plate. Garnish with mache, cheese, walnuts, pears and watercress. Sprinkle with flax seed.