Preparation |
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25 min. |
1 | Begin by preparing the vinaigrette: put 2 tablespoons vinegar, 4 tablespoons walnut oil, 1 tablespoon Mustard, salt and pepper into a jar. | ![]() |
2 | Fasten the lid tightly and shake the jar vigorously for a few seconds. Your vinaigrette is ready. | ![]() |
3 | Prepare the endives by pulling off the outer leaves. | ![]() |
4 | Then cut out the base of the stalk to make them less bitter,. | ![]() |
5 | Cut the endives in half lengthways, then chop fairly small with a knife. | ![]() |
6 | Tip the endives into a salad bowl, add 50 g walnut kernels, then pour the vinaigrette over and mix well. Your endive salad is ready. | ![]() |