Ingredients for Begian Endive Walnut Salad
- ½ cup walnuts, toasted
- 1 large Belgian endive (about 10 ounces)
- Walnut Oil
- Champagne Vinegar
- Orange Marmalade
- Green Onion
- Salt And Pepper
How to Make Begian Endive Walnut Salad
- Cut off the bottom of the endive and separate the leaves. Wash thoroughly and spin dry in a salad spinner.
- In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, 1 tablespoon of orange marmalade, and 1 finely chopped shallot. Season generously with salt and freshly ground black pepper to taste.
- Just before serving, gently place the endive leaves and ½ cup of walnuts in a large salad bowl.
- Pour the dressing over the endive and walnuts. Toss gently to coat.
- Serve immediately and enjoy the delightful crunch and flavor!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
7g
Fat
9g
Carbs
3g
