---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title:  Salad - Fournou's Ovens
 Categories: Salads, Masterchefs, Frisco, Fo
      Yield: 4 servings
 
----------------------------------DRESSING----------------------------------
      1 c  Oil, salad                          1 ea Egg yolk
    1/4 c  Vinegar, red, tarragon              1 tb Mustard, dijon

-----------------------------------SALAD-----------------------------------
      1 ea Lettuce, butter, head               1 ea Mushroom, bay, Enoki
      1 ea Endive, head                             Parsley, chopped
      2 oz Shrimp, small                            Salt
      2 oz Cheese, Roquefort,                       Pepper
           -- crumbled                    
 
  Dressing:
  =========
  
       Mix egg yolk and mustard with whip, add vinegar, then slowly pour
  in salad oil while whipping.  Salt and pepper to taste.
  
  Salad:
  ======
  
       Wash the lettuce and endive.  Toss lettuce with dressing,
  sprinkle with coarse ground pepper, 3 leaves on each serving plate.
  Julienne endive and toss with the dressing; then sprinkle it on the
  lettuce.  Toss shrimp with dressing and sprinkle on the lettuce.
  Sprinkle with Roquefort cheese, mushrooms, and parsley and serve.
  
      Source: Great Chefs of San Francisco, Avon Books, 1984
  
      Chef:   Christian Iser, Fournou's Ovens, Stanford Court Hotel,
      :       San Francisco, CA
  
      Pastry Chef:  Jim Dodge
 
-----