A lightened version of a first course that traditionally precedes choucroute garnie.

Makes 8 servings.

INGREDIENTS

  • 2 1/2cups dry alsatian gewürztraminer or other spicy dry white wine
  • 1/4cup finely chopped shallots
  • 1/3cup vegetable oil
  • 1tablespoon chopped fresh tarragon
  • 3large heads belgian endive
  • 8ounces mixed baby greens
  • 8ounces cherry tomatoes, halved
  • 3/4cup finely chopped cornichons*
  • 8radishes, halved, thinly sliced1 1/2cups grated gruyère cheese

    DIRECTIONS

    Combine wine and shallots in heavy medium saucepan. Boil until mixture is reduced to 1/2 cup, about 20 minutes. Cool completely. Whisk in oil and tarragon. Season with salt and pepper. Reserve 24 outer leaves of endive. Thinly slice remaining endive crosswise. Combine sliced endive and greens in large bowl. Combine tomatoes, cornichons and radishes in medium bowl. (Can be made 6 hours ahead. Cover greens, tomato mixture and reserved endive separately; chill. Let dressing stand at room temperature.) Toss greens with half of dressing. Add cheese to tomato mixture; toss with remaining half of dressing. Season salads with salt and pepper.

    Mound greens on plates. Top with tomato mixture. Garnish with endive leaves. *Cornichons are tiny brine-packed French pickles, available at specialty foods stores and some supermarkets.