Belgium Endive Salad
June 9
I call this Belgium Endive Salad because that’s what they call Endives here in the groceries. I don’t think this salad is from Belgium. Wait, I know it’s not because I made it up one day when I had too many endives left over from another recipe. It’s a light salad and great for a hot day.
Serves 2.
Ingredients:
6 Belgium endives
1 cup of half walnuts (or less if using walnut pieces)*
1 medium Granny Smith apple
¼ cup crumbled goat cheese
4 Tablespoons fruit flavored vinegar**
4 Tablespoons olive oil (light if you have it)
Salt and pepper to taste
*I use half walnuts and cut them in two. Walnut pieces are just fine if you want less work. I also toast the walnuts about 4 minutes if they aren’t fresh. Another method is to caramelize them in a frying pan with butter and sugar.
**For today’s salad I used pomegranate vinegar, but in the past I have used raspberry and also blueberry. It’s about what you have on hand.
Preparation:
You can wash your endive before you cut them. I prefer to cut them, put slices in a bowl of water, then spin dry.
To cut, start at tender tip and slice thin strips down to the tougher core. Stop when the slices get too tough, usually and inch or inch and a half from end.
Add clean sliced endive to a bowl. Cube Granny Smith apple and add to endive. Add walnuts. Add goat cheese. And mix.
Dressing:
In a small bowl add vinegar, olive oil, salt and pepper. Mix well and add to salad. Enjoy.
Pingback:June Salad Challenge Index