A lightened version of a first course that traditionally precedes choucroute garnie.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Combine wine and shallots in heavy medium saucepan. Boil until mixture is reduced to 1/2 cup, about 20 minutes. Cool completely. Whisk in oil and tarragon. Season with salt and pepper.
Step 2
Reserve 24 outer leaves of endive. Thinly slice remaining endive crosswise. Combine sliced endive and greens in large bowl. Combine tomatoes, cornichons and radishes in medium bowl. (Can be made 6 hours ahead. Cover greens, tomato mixture and reserved endive separately; chill. Let dressing stand at room temperature.)
Step 3
Toss greens with half of dressing. Add cheese to tomato mixture; toss with remaining half of dressing. Season salads with salt and pepper.
Step 4
Mound greens on plates. Top with tomato mixture. Garnish with endive leaves.
Step 5
*Cornichons are tiny brine-packed French pickles, available at specialty foods stores and some supermarkets.
