Endive Salad

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Endive Salad

For the vinaigrette

Ingredients:

  • 2 lemons, juiced
  • 4 tablespoons (60 ml) plain yogurt
  • 2 tablespoons (30 ml) Dijon mustard
  • 2 tablespoons (30 ml) honey
  • ⅓ cup (app. 100 ml) white balsamic vinegar
  • 2 pinches chopped parsley

For the salad

Ingredients:

  • 4 green endives (leaves)
  • 4 purple endives (leaves)
  • 1 thinly sliced Macintosh apple
  • 1 cup (150 g) arugula
  • 1 thinly sliced carrot
  • 1 cup (150 g) caramelized pecans

Preparation:

  1. Mix all the ingredients for the vinaigrette in a bowl and whisk together, then set aside.
  2. Mix all salad ingredients in a bowl.
  3. Toss the salad with the vinaigrette and put onto four different plates.
  4. Sprinkle with a few more pecans, and serve.