Paul Kahan Endive Salad
Global Chefs -Features Chicago Chef Paul Kahan
Ingredients
- 8 Potato Baskets
- 1 Head Red Oak
- 1 Head Green Oak
- 2 Pc. Endive
- 1 Head Frizee
- 8 Pc. Pancetta (Cut In To Lardons & Cooked)
- 8 Ea Fingerling Potatoes (Cooked & Sliced)
- 4 Leaves Of Basil (Chopped)
- 1/2 Tbs. Dijon Mustard
- 1 Shallot (Chopped)
- 2 Tbs. Sherry Vinegar
- 6 Tbs. Virgin Olive Oil
- 8 Organic Eggs
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