Strawberry Macadamia Salad

Description
Serve this as a first course before the Veal medallions or Whitefish.
 * Makes 8 servings

Ingredients

 * 1 cup toasted macadamia nuts
 * 1 pint Michigan strawberries, washed and drained
 * ⅓ cup balsamic vinegar
 * 1 cup vegetable oil
 * salt and pepper
 * 1 large head bibb lettuce, washed and dried
 * 4 large Belgian endive, washed and dried

Directions

 * 1) Split the macadamia nuts in half and set aside.
 * 2) Stem strawberries and slice about ¼ inch thick.
 * 3) Using a food processor, purée ⅔ cup of the sliced strawberries with the vinegar.
 * 4) Add the oil and process for 30 to 40 seconds until the dressing is well combined.
 * 5) Season with salt and pepper.
 * 6) If the berries are not sweet, add a teaspoon or two of sugar.
 * 7) Put 2 leaves of bibb lettuce on each of 8 chilled plates.
 * 8) Arrange 7 leaves of endive on top, like spokes in a wheel.
 * 9) Fan out 8 slices of strawberries in the center.
 * 10) If assembling ahead, cover with plastic wrap and refrigerate plates.
 * 11) Just before serving, spoon 3 to 4 tablespoons dressing over the strawberries and top with the toasted nuts.
 * 12) The dressing can be made ahead, covered and refrigerated for up to 2 days.