Belgian endive, broccoli rabe and red onion slices are tossed with a sweet and tangy cranberry mustard vinaigrette and served topped with curls of shaved pepato cheese.

Bitter Green Salad with Pepato and Cranberry Mustard Vinaigrette

Salad:
2 heads red Belgian endive, broken into leaves
2 heads Belgian endive, broken into leaves
1 pound broccoli rabe, trimmed and cut into 4 inch lengths
1 medium size red onion, sliced thinly, optional
Salt and pepper

 

Dressing:
4 tablespoons cranberry vinegar
Zest and juice of one orange
2 teaspoons whole grain mustard
5 tablespoons olive oil
Salt and pepper
4 ounces shaved Wisconsin Pepato cheese (use a potato peeler)

1. Bring two quarts of water to boil. Blanch the broccoli rabe for three minutes and refresh in cold water. Drain.
2. Toss all lettuces together. Add the broccoli rabe and onion. Season lightly with a pinch of salt and pepper.
3. In a medium bowl, whisk together the cranberry vinegar, orange zest and juice and mustard. Drizzle in the olive oil and season. Toss the lettuces and onions into the dressing.
4. Arrange neatly on plates and sprinkle with curls of pepato cheese.

Makes 6 servings.

Variation: The addition of sliced red apple and/or blanched, chilled Idaho potato strips make this an excellent main lunch salad.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.