2 1/2 cups dry Alsatian Gewürztraminer or Riesling
1/4 cup finely chopped shallots
1/3 cup vegetable or nut oil (truffle oil is great too)
1 tablespoon chopped fresh tarragon
3 large heads Belgian endive
8 ounces maiche or mixed baby greens
8 ounces cherry tomatoes, halved
3/4 cup finely chopped cornichons*
8 radishes, halved, thinly sliced
1 1/2 cups grated Gruyère cheese

1. Combine shallots and wine in medium saucepan. Cook at a high simmer until mixture is reduced to about 1/2 cup, roughly 20 minutes. Set aside until cool.

2. Whisk in oil and tarragon. Season to taste with salt and pepper.

3. Reserve 24 outer leaves of endive. Slice remaining endive lengthwise, very thinly. Combine sliced endive and greens in large bowl. Combine tomatoes, cornichons and radishes in medium bowl.

4. Toss greens with half of dressing. Just before serving, add cheese to tomato mixture; toss with remaining half of dressing. Season salads with salt and pepper.

5. Mound greens on plates. Top with tomato mixture. Garnish with endive leaves.