Napa Valley Mustard Festival Celebration Salad

This salad pairs California Endive with grapes, toasted walnuts, and a honey-mustard vinaigrette, highlighting the tasty traditions of the Mustard Season

Contributor: Susan Faigen, Culinary Director, California Vegetable Specialties

The "Mustard Season," the period of time between the end of January and the beginning of April, was originally conceived to promote the Napa Valley in the off-season when "the grapevines are resting and the scenery is spectacular," This months long celebration showcases food, wine, and art, and promotes the rich, unique agricultural and cultural bounty of the region. CVS was a Gold Sponsor for the 2006 Mustard Festival, and served this salad, created especially for the occasion by Susan Faigen, our Director of Culinary Marketing, at the Mumm Napa Photo Finish, the Mustard Season's Grand Finale. The fresh, light flavors will transport you to the Napa Valley in the springtime -- bon appetit!

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Dressing Ingredients

• 1/4 cup red wine vinegar
• 1/4 cup Dijon mustard
• 1/3 cup honey
• 2/3 cup extra-virgin olive oil
• Salt and pepper to taste

Dressing Instructions

1. Combine the first three ingredients in a bowl and whisk until blended. Gradually add the oil, whisking continuously, until the dressing is fully emulsified. Season to taste with salt and pepper.

Salad Ingredients

• 5 heads white California Endive
• 3 heads red California Endive
• 1 12-ounce bag of mixed baby greens
• 30 to 40 seedless grapes, red, green, or mixed
• 1 cup walnuts, toasted and chopped

Salad Instructions

1. Cut the endive in half lengthwise and remove the core. Place the cut side down, and slice each half on the diagonal to create endive "ribbons."
2. In a large bowl, combine the sliced endive, the baby greens, and the grapes.
3. Toss salad thoroughly with honey-mustard vinaigrette.
4. Add the chopped walnuts, toss lightly, and serve. Serves 8.

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