Endives and nuts in honey-scented salad

Ingredients

For 4 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. 1.Start by peeling the shallots and chop them finely.
2. 2.In a bowl, prepare the dressing by mixing salt and pepper.
3. 3.Add mustard, honey, vinegar and nut oil, then mix well.
4. 4.Add the chopped shallots and chiselled chives to the dressing, mix and store.
5. 5.Wash the endives thoroughly in cold water.
6. 6.Cut off the endives, remove the first damaged leaves, then mince them by removing the hard part of the centre.
7. 7.Divide the thinned endives into 4 individual bowls.
8. 8.Dip dressing, sprinkle with raisins and coarsely crushed walnut kernels and serve immediately.