Grilled Salad with Beer-Honey Vinaigrette Recipe | Sous-Vide Magazine

Ingredients

• 10 oz aged Gouda, grated
• ¾ C heavy cream
• ¼ C quark or sour cream
• 1 ½ Tbsp lemon juice
• 1 tsp salt
• ¼ tsp white pepper
• 12 oz dark beer
• ½ tsp Dijon mustard
• ¼ C clover honey
• 1 oz balsamic vinegar
• ⅛ tsp (dash) Worcestershire sauce
• ½ C extra virgin olive oil
• ½ C canola oil
• 2 Tbsp whole grain mustard
• 1 sprig thyme
• 4 yellow Belgian endives, halved lengthwise
• 4 Tbsp canola oil, divided
• ½ tsp ground black pepper
• 1 radicchio, halved lengthwise
• 1 romaine lettuce, halved lengthwise
• 1 fennel bulb, quartered