BITTER GREENS WITH CHESTNUT VINAIGRETTE
Ingredients for 6 persons:
½ teaspoon Dijon mustard
2 tablespoons white wine vinegar
1/3 cup olive oil
½ tablespoon fresh tarragon, minced
Kosher salt and freshly ground white pepper to taste
¼ cup cooked chestnuts, chopped into 1/2” dice
Greens: 12 ounces bitter greens: watercress, radicchio, frisée, curly endive
2 ounces Roquefort cheese, crumbled
Whisk together the mustard, vinegar and salt. Pour in the oil while continuing to whisk. Season with pepper. Stir in the chestnut pieces.
Clean the greens in bowls of water until the water is clean. Spin dry and tear into bite-size pieces. Lay a mixture of the greens on the dressing in the bowl.
When ready to serve, toss the salad greens with the dressing. Distribute among the plates. Add crumbled Roquefort cheese and serve.