© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

The blend of Belgian endive (aka chicory or witloof), fresh herbs, red chilli pepper and roasted pecans makes a colourful and refreshing salad. I would have added some pomegranate seeds for the colour and sweetness if I had some.

Belgian endive tastes juicy, tender, crisp with subtle bitterness which is beautifully offset by sweetness from honey in dressing. If you like, use walnut oil in the dressing and crumble some blue cheese over the salad.

3 Belgian endives
25 g Whole grain Dijon mustard
25 g Clear honey
25 g White Balsamic vinegar
50 ml Extra-virgin olive oil
Sea salt and white pepper to taste
Fresh herbs (savory, arugula, parsley, or chives) 1 tbsp Fresh red chillip pepper, finely chopped
Pecans, toasted, optional

Cut the bottoms off of endives and discard any withered outer leaves. Separate the leaves and wash in cold water. Spin or pat the leaves dry.
Whisk the Dijon mustard, honey and white Balsamic vinegar in a mixing bowl. Slowly drizzle the olive oil into the mixture as you whisk to emulsify. Season with sea salt and white pepper to taste.
Drizzle half of the dressing with endive leaves. Toss gently and pile them on a large platter or divide them into two dinner plates. Sprinkle the chopped herbs, chilli pepper and pecans, if using, over. Serve immediately.

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