Little Gem Salad with Creamy Herb Vinaigrette

Ingredients

• 2 egg yolks
• 1/2 teaspoon minced garlic
• 1 tablespoon Dijon mustard
• 1/2 teaspoon minced anchovies
• 1 1/2 tablespoons muscatel vinegar (can also use white balsamic)
• 1 1/2 teaspoons Champagne vinegar
• 1/4 cup cream
• 2 tablespoons extra virgin olive oil
• Pinch of salt
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh thyme
• 2 teaspoons lemon juice
• 4-6 heads of Little Gem lettuces washed cored, and separated into leaves
• 3 small heads red endive washed, cored, and separated into spears
• 1/2 cup breadcrumbs toasted until crisp in olive oil
• 1/2 cup grated Serena cheese or any other hard grating cheese, like Dry Jack or Parmigiano-Reggiano
• Chopped chives for garnish
• Chopped chervil for garnish (optional)

Instructions

1. 1
   For the dressing: place the yolks, garlic, mustard, and anchovies in a blender. Process on high speed until fully incorporated. Add vinegars and blend together. Next, add cream and process for a few more seconds. Slowly drizzle in oil with the motor running. Season to taste with salt.
2. 2
   Place salad dressing in a bowl and stir in all of the chopped herbs. Finish with lemon juice and stir to incorporate.
3. 3
   To assemble: place lettuces in a large bowl. Toss with dressing until evenly coated (we even suggest massaging it into the leaves so puddles don't form in the endive spears). Divide among 4-6 plates and sprinkle each with a generous amount of breadcrumbs, cheese, chives, and chervil, if using.