With its subtle flavors, French Endive, Orange and Walnut Salad will enhance your holiday meal. Light, crisp and refreshing, this sublime winter salad pairs well with brisket, ham, and goose. So healthy and delicious, it may be the start of a new tradition!
Happy Holidays!
Happy Holidays!
French Endive, Orange
and Walnut Salad
adapted from
French Market Cookbook
Clotilde Dusoulier
and Walnut Salad
adapted from
French Market Cookbook
Clotilde Dusoulier
Ingredients
2 medium oranges
2 tablespoons mild honey
1 teaspoon Dijon mustard
1/2 teaspoon fine sea salt
3 tablespoons extra-virgin olive
1 1/2 pounds French endives
1 cup walnut halves, toasted and
roughly chopped
2 medium oranges
2 tablespoons mild honey
1 teaspoon Dijon mustard
1/2 teaspoon fine sea salt
3 tablespoons extra-virgin olive
1 1/2 pounds French endives
1 cup walnut halves, toasted and
roughly chopped
Directions
1. Segment the oranges over a medium salad bowl to collect the juices; set the segments aside.
2. Add the honey, mustard, and salt to the bowl and stir until smooth. Whisk in the olive oil.
3. Cut the endives, lengthwise into quarters, carve out and discard the core, amd cut the leaves crosswise into 1/2-inch slices, leaving delicate tips whole. Add to the bowl and toss to coat.
4. Add the orange segments and walnuts and toss to combine. Serve immediately or let sit for up to an hour.
2. Add the honey, mustard, and salt to the bowl and stir until smooth. Whisk in the olive oil.
3. Cut the endives, lengthwise into quarters, carve out and discard the core, amd cut the leaves crosswise into 1/2-inch slices, leaving delicate tips whole. Add to the bowl and toss to coat.
4. Add the orange segments and walnuts and toss to combine. Serve immediately or let sit for up to an hour.
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