Smoked Salmon And Endive Salad Recipe

• 3 yellow peppers
• 1 c. tarragon vinegar
• 1 clove garlic, chopped
• 3 c. peanut oil
• 4 heads Belgian endive
• 16 slices smoked salmon
• 1 bunch watercress
• 1 egg
• Kosher salt to taste
• Cracked pepper to taste

1. Halve the peppers and roast them in a 400 degree oven in a small roasting pan covered with foil.
2. When skins are blackened, remove and cold.
3. Peel and seed the peppers and place in a blender or possibly food processor.
4. Add in the egg, vinegar, garlic, and salt and pepper.
5. With machine running, pour in the oil in a steady stream.
6. To serve, spoon 1 1/2 ounce.
7. of the dressing onto plates.
8. Arrange 5 or possibly 6 spears of endive on top, along with 2 pcs of smoked salmon and the watercress.

yellow peppers, tarragon vinegar, clove garlic, peanut oil, endive, salmon, watercress, egg, kosher salt, pepper

Taken from cookeatshare.com/recipes/smoked-salmon-and-endive-salad-60617 (may not work)