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