Endives and nuts in honey-scented salad
- Total time
- 20 min
- servings
- 4 servings
- Dish type
- Starter
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Contains tree nutsContains mustardContains sulphitesVegetarianPescatarianPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify
Prep
20 min
Total time
20 min
Ingredients
Ingredients
servings
- 4 4 endives
- 8 8 walnut kernels
- 4 4 shallots
- 2 c. à soupe 2 tablespoons chiselled chives
- 2 c. à café 2 teaspoons liquid honey
- 2 c. à café 2 teaspoons mustard
- 2 c. à soupe 2 tablespoons dried grapes blond
- 4 c. à soupe 4 tablespoons mild vinegar (Melfor)
- 4 c. à soupe 4 tablespoons nut oil
- salt
- pepper
Method
- 1
Start by peeling the shallots and chop them finely.
- 2
In a bowl, prepare the dressing by mixing salt and pepper.
- 3
Add mustard, honey, vinegar and nut oil, then mix well.
- 4
Add the chopped shallots and chiselled chives to the dressing, mix and store.
- 5
Wash the endives thoroughly in cold water.
- 6
Cut off the endives, remove the first damaged leaves, then mince them by removing the hard part of the centre.
- 7
Divide the thinned endives into 4 individual bowls.
- 8
Dip dressing, sprinkle with raisins and coarsely crushed walnut kernels and serve immediately.
Nutrition
- calories
- 240 kcal
- fatContent
- 16 g
- fiberContent
- 7 g
- sugarContent
- 10 g
- sodiumContent
- 180 mg
- proteinContent
- 5 g
- cholesterolContent
- 0 mg
- carbohydrateContent
- 22 g
- saturatedFatContent
- 2 g
- unsaturatedFatContent
- 14 g
Indicative values from the source, for the original recipe.
Source : recette-plus
Reviews
Reviews
★★★★★
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