Arugula and Belgian endive salad with Concord grapes and Cabrales cheese from The Food of Campanile: Recipes from the Famed Los Angeles Restaurant (page 53) by Mark Peel and Nancy Silverton
- shallots
- arugula
- Belgian endive
- hazelnuts
- almond oil
- hazelnut oil
- sherry vinegar
- Concord grapes
- Cabrales cheese
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.