Endive and Radish Salad with Meyer Lemon Vinaigrette

A dressing with Meyer lemon juice and peel, olive oil, Romano cheese and garlic is tossed with chopped Belgian endive, sliced radishes and pine nuts.

Ingredients:

• 1/4 cup Meyer Lemon juice
• 1 teaspoon grated Meyer lemon zest
• 1 teaspoon minced garlic
• 1/2 cup olive oil
• 1/2 cup grated Romano cheese
• 1/4 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• 3 heads Belgian endive, chopped in bite-size pieces
• 1/2 cup sliced radishes
• 1/2 cup toasted pine nuts

Directions:

Process first 7 ingredients in blender until smooth. Place endive and radishes in large salad bowl. Pour dressing over and toss. Sprinkle with pine nuts.

Number of Servings: 4

Notes from the Cook: This savory crisp salad has spring written all over it!