Crispy Endive Salad
A nice, sweet and delicate winter salad. The creamy gorgonzola cheese makes a perfect pairing with the sweet dried plums, the tasty baked walnuts and the crunchy endives. And yes, the sweet lemony dressing adds a soft texture and completes the taste profile. I don’t know about croutons, but if you prefer …
The salad
Mix well all the dressing ingredients in a cup or a small jar.
Start the plating with the first layer of endives. Fill the endive leaves with gorgonzola cheese crumbs, chopped dried plums and crushed baked walnuts and put them side by side in the middle of a large plate. Pour over some dressing with a tea spoon. Place the second layer just over the first layer, but try to arrange the endive leaves perpendicular to the direction of the endive leaves from the first layer. Pour the dressing and you can start with the third layer. (Again the endive leaves direction should be perpendicular on the direction of the endive leaves from the layer above). In my case the third layer was the last one. Finish by pouring the remaining dressing over the last layer.
INGREDIENTS - for one portion
Organic or “Best you can get” !
Endives - 100 grams or about 4 medium endives
Gorgonzola cheese - 50 grams
Baked walnuts - 25 grams
Chopped dried plums - 15 grams
For the dressing
Good quality extra virgin olive oil - 10-15 ml
Fresh lemon juice - 10 ml or about “half a lemon squeeze”
Dijon mustard - 1 tea spoon
Honey - 1 tea spoon
A pinch of salt
