Endive Salad
For the vinaigrette
Ingredients:
- 2 lemons, juiced
- 4 tablespoons (60 ml) plain yogurt
- 2 tablespoons (30 ml) Dijon mustard
- 2 tablespoons (30 ml) honey
- ⅓ cup (app. 100 ml) white balsamic vinegar
- 2 pinches chopped parsley
For the salad
Ingredients:
- 4 green endives (leaves)
- 4 purple endives (leaves)
- 1 thinly sliced Macintosh apple
- 1 cup (150 g) arugula
- 1 thinly sliced carrot
- 1 cup (150 g) caramelized pecans
Preparation:
- Mix all the ingredients for the vinaigrette in a bowl and whisk together, then set aside.
- Mix all salad ingredients in a bowl.
- Toss the salad with the vinaigrette and put onto four different plates.
- Sprinkle with a few more pecans, and serve.
