Whisk mustard, lemon juice, shallot, garlic, salt and pepper together, and slowly drizzle in olive oil to emulsify.
Dress endive, peaches, watercress and mint with vinaigrette.
Serve salad with prosciutto and hazelnuts over top.
Whisk mustard, lemon juice, shallot, garlic, salt and pepper together, and slowly drizzle in olive oil to emulsify.
Dress endive, peaches, watercress and mint with vinaigrette.
Serve salad with prosciutto and hazelnuts over top.
Greener New Jersey Productions is a Jersey-based nonprofit producing videos on farms and farmers markets, parks and other open spaces in New Jersey. Through the production of lively, entertaini...
Venezuelan-born restaurateur, TV personality and published author Seena Cristi is currently one of the country’s leading chefs, well known for numerous TV appearances, a successful chain of cooking...
Taylor was trained in the culinary arts at the famous Cordon Bleu in Paris. With a high-end catering company and salted-butter caramel business, Taylor seeks excellence through learning and experiment...
FoodyTV's talent scouts are looking for the next incredible culinary talent. Is that you?