Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and delicious food and wine await!
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This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Ready to explore the “real Greece”? With its rich history, azure water, and delicious food, this island has it all!
TO DRINK: Sauvignon Blanc or Pinot Blanc
1 small head escarole, torn into 1 1/2 (3.8cm) pieces2 Belgian endive, leaves separated2 celery stalks, cut on a sharp diagonal into thin slices1 1/2 tablespoons white wine vinegar1/4 cup (2 fl oz/60ml) extra-virgin olive oilSalt and freshly ground black pepper1 Granny Smith or Pippin apple, halved, cored, and thinly sliced1/2 cup (3 1/2 oz/75g) pecans, toasted (see page 78)1/3 cup (1 1/2 oz/45g) shaved Parmigiano Reggiano cheese
In a bowl, toss together the escarole, endive, and celery. Place in the refrigerator.
In a small bowl, whisk together the vinegar and olive oil. Season to taste with salt and pepper.
To serve, toss the escarole, endive, and celery with the vinaigrette, apples, pecans, and Parmigiano. Place in a salad bowl and serve immediately.
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