Preparation | Cooking | Start to finish |
---|---|---|
22 min. | 5 min. | 27 min. |
1 | Prepare 10 red Belgian endives, shred and put in a salad bowl. | ![]() |
2 | Add 50 g Mimolette cut into slivers with a vegetable peeler. Add the finely chopped chives, mix well and cover the bowl with a plate while you toast the nuts.. | ![]() |
3 | Coarsely chop 50 g walnuts. | ![]() |
4 | Tip into a small frying pan on medium heat and dry roast them, stirring frequently. | ![]() |
5 | When the walnuts have cooled, add them to the salad. Add French dressing (vinaigrette) and mix well. | ![]() |