---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
       Title:  Salad - Fournou’s Ovens
  Categories: Salads, Masterchefs, Frisco, Fo
       Yield: 4 servings
       1 c  Oil, salad                          1 ea Egg yolk
     1/4 c  Vinegar, red, tarragon              1 tb Mustard, dijon
       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                    
        Mix egg yolk and mustard with whip, add vinegar, then slowly pour
   in salad oil while whipping.  Salt and pepper to taste.
        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