The food lab better home cooking through science ( PDFDrive ) 988

NOTE: Marcona almonds can be found in many specialty food shops Regular almonds can be used in their place MAKES ABOUT ẵ CUP 2 tablespoons white wine vinegar 1 tablespoon honey ẳ cup toasted Marcona almonds 1 small shallot, finely minced (about 1 tablespoon) 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Combine the vinegar, honey, almonds, and shallots in a small bowl Whisking constantly, slowly drizzle in the olive oil The dressing should emulsify and thicken significantly Season to taste with salt and pepper The dressing will keep in a sealed container in the fridge for up to 2 weeks; shake vigorously before using ENDIVE AND CHICORY SALAD WITH GRAPEFRUIT, CRANBERRIES, AND FIG AND PUMPKIN SEED VINAIGRETTE SERVES 4 1 head chicory, dark green leaves removed and discarded, pale white and yellow sections washed, spun dry, and torn into 2-inch pieces 2 Belgian endives, bottoms trimmed, separated into