Grilled Endives with Mushroom Aioli | Rodney Strong Vineyards
A salad of grilled endives, blue cheese and pecans with an earthy mushroom aioli that pairs beautifully with our Russian River Pinot Noir.
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Cooking tools:
- Food processor
- Grill
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 2 egg yolks
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 garlic clove
- 1 cup grapeseed oil
- Salt
- Fresh ground black pepper
- 2 cups mushroom stock, reduced to 1/4 cup, cold
- 4 each heads Belgian Endive
- 2 each Fennel
- Extra virgin olive oil
- 2 ounces Mild Blue Cheese
- 1/4 cup Roasted Pecans
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