The Salad in Winter

Made with julienned slices of cheese, fennel and Belgian endive, this salad is napped with a mustard vinaigrette sauce and sprinkled with crumbled blue cheese. Arranged on a bed of Belgian endive and lettuce leaves, the dish makes an impressive presentation.

SALAD OF FENNEL, BELGIAN ENDIVE AND GRUYERE

3 large fennel bulbs

6 heads Belgian endive, cleaned

3/4 pound Gruyere cheese

Vinaigrette

4 ounces blue cheese, crumbled

Salt

Freshly ground pepper

Boston, Bibb or leaf lettuce leaves

2 tablespoons chopped chives or parsley

To prepare salad, remove and discard stalks from fennel bulbs. Halve bulbs lengthwise and remove and discard tough triangular cores. Cut fennel into 2x1/4-inch julienne strips. Remove leaves from 5 heads of Belgian endive and stack and cut into 2x1/4-inch julienne strips. Remove rind from Gruyere cheese and cut cheese into 2x1/4-inch julienne strips.

Combine julienned fennel, endive and Gruyere cheese in large nonaluminum bowl and toss to mix. Add vinaigrette and mix well. Add blue cheese and mix again. Season to taste with salt and pepper. Salad can be prepared 3 to 4 hours ahead. Cover and refrigerate. Bring to room temperature 30 minutes before serving.

To serve, arrange Belgian endive leaves from remaining head alternately with lettuce leaves on large platter or in shallow bowl. Mound salad on top. Garnish with chopped chives. Makes 8 to 10 servings.

Vinaigrette

4 1/2 tablespoons good-quality white wine vinegar

3 1/2 tablespoons Dijon mustard

3/4 teaspoon salt

1/4 teaspoon or more freshly ground black pepper

4 1/2 tablespoons finely chopped shallots

3/4 cup plus 1 1/2 tablespoons olive oil

To prepare vinaigrette, place vinegar, mustard, salt, pepper and shallots in large nonaluminum bowl and mix well. Gradually whisk in olive oil until well blended. Dressing can be made day in advance and refrigerated. Whisk well and bring to room temperature before using.