Belgian Endive Salad

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Serving Size : 4 servings.
Category : Vegetables


Amount Measure Ingredient -- Preparation Method
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2 Heads Belgian endive
1 small Head chicory
1/2 cup Broken walnuts
1 teaspoon Dijon mustard
3 tablespoons Lemon juice
1/4 cup Walnut oil
Fresh ground pepper



Ready, set, cook!



Wash endive and chicory in cold water and dry. Cut off bottom of
endives, separate leaves and split lengthwise. Cut chicory in 1/2-inch
pieces and add to endives in salad bowl. Combine mustard, lemon juice
and walnut oil, adding fresh ground pepper to taste. Add to salad and
toss well. Sprinkle walnuts on tip and toss lightly once more before
serving.