Endive Orange Walnut Salad

Name: Endive Orange Walnut Salad
Total time: 15 min
Yield: 1 portions
Ingredients: 100 g Endive; 120 g Orange Peeled segments, pith removed; 15 g Walnuts; 3 g Dijon mustard; 1.5 tsp Dressing oil; 1.5 tsp Red wine vinegar; To taste Salt; To taste Black Pepper

Crisp endive, juicy orange and walnuts with a simple mustard vinaigrette.

Ingredients

100 g

Endive

120 g

Orange

15 g

Walnuts

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3 g

Dijon mustard

1.5 tsp

Dressing oil

1.5 tsp

Red wine vinegar

To taste

Salt

To taste

Black Pepper

Steps

3 min1

Fry

Toast the walnuts in a dry skillet over medium-low heat for 3 minutes, stirring, then cool and chop.

2

Separate and wash the endive leaves and dry thoroughly. Cut the orange segments free of tough membranes. Whisk the oil, vinegar and mustard with salt and pepper, then gently toss with the endive, orange and walnuts.