Chicory Salad with Coffee Molasses Vinaigrette

• 1/3 cup balsamic vinegar
• 1/3 cup canola oil
• 1/4 cup strong brewed coffee
• 1/4 cup molasses
• 1 large egg (or 2 tablespoons egg substitute or pasteurized egg)
• 2 tablespoons powdered pectin (such as Sure-Jell)
• 1 garlic clove, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 2 small heads radicchio, leaves separated
• 2 heads Belgian endive, leaves separated
• 1 small head frisee, leaves separated

1. Combine 1/4 cup water with the vinegar, oil, coffee, molasses, egg, pectin, garlic, salt, and red pepper flakes in a medium bowl.
2. Whisk until combined.
3. Store in the refrigerator until ready to use.
4. Combine the radicchio, endive, and frisee in a large bowl.
5. Add some of the dressing and toss to combine.
6. The addition of the pectin keeps the dressing from separating.
7. You can store extra dressing in the refrigerator for up to 1 week.
8. Another wonderful use for this dressing is to drizzle it over baked winter squash.
9. Chicory, Belgian endive, and radicchio are varieties of Cichorium intybus.
10. Endive and escarole are the plant Cichorium endivia.
11. If planted in the right succession, Aequinotales can be used to make a flower clock.
12. Carolus Linnaeus, a Swedish botanist, came up with a schedule of flowers around 1748 for his Horologium Florae.

balsamic vinegar, canola oil, coffee, molasses, egg, powdered pectin, garlic, salt, red pepper, radicchio, endive, head frisee

Taken from www.epicurious.com/recipes/food/views/chicory-salad-with-coffee-molasses-vinaigrette-377984 (may not work)