6 ea Crayfish tails 10 ea Spinach, leaves 1 ea Endive, head 1/2 c Beans, small, green, -- blanched 1 md Tomato, diced 2 ea Shallots, chopped 1 bn Chervil, chopped 1 pn Tarragon Vinaigrette, Hazelnut Oil * Salt Pepper 10 ea Basil, leaves * Vinaigrette of Hazelnut oil is prepared with 1 part vinegar to 4 parts oil, mustard, salt and pepper to taste.) Boil the crayfish tails and cool. Place spinach, endive, and blanched beans in a large bowl. Add tomato, shallots, chervil, and tarragon. Add crayfish tails and sprinkle with hazelnut oil, salt and pepper. Mix well and set aside. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA
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