Roast Beef and Endive Salad
Ingredients
- 2 shallots, finely chopped
- 1/2 cup coarsely chopped walnuts
- 3/4 pound thick-cut deli roast beef, fat trimmed
- 1/4 pound gruyere cheese
- 5 heads endive
- 1/4 cup chopped fresh parsley
- 3 tablespoons chopped fresh tarragon
- 2 tablespoons dijon mustard
- 2 tablespoons red wine vinegar
- Kosher salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
- 1/3 cup coarsely chopped cornichons or dill pickles
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