Ingredients for Begian Endive Walnut Salad
- 1/2 cup walnuts, toasted
- 6 Belgian endives
- 1/4 cup walnut oil
- 2 tablespoons champagne vinegar
- 1 tablespoon orange marmalade
- 1 green onion, thinly sliced
- 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper
- 1 finely chopped shallot
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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!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
7g
Fat
9g
Carbs
3g