Endive salad boats with apple, blue cheese, bacon & walnuts
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Endive salad boats with apple, blue cheese, bacon & walnuts
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Light and summery endive salad boats with apple, blue cheese, bacon & walnuts.
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Ingredients
- 1 witlof aka endive, whole head
- 1 ¾ cups apple Granny Smith, cut into thin match sticks
- ¼ cup fennel finely shaved
- ¼ cup celery finely diced
- 3 Bacon finely chopped and fried until crispy, 4 rashers
- blue cheese crumbled, creamy, about 50g
- walnuts chopped, small handful
Dressing
- 60 ml olive oil
- 30 ml white wine vinegar good quality
- 20 ml maple syrup 1 Tbs + 1 tsp
- ½ tsp Dijon mustard
- pinch sea salt flakes
Instructions
- Get all your salad components ready.
- Fry the bacon drain on kitchen paper and chop up all the salad ingredients.
- Whisk all the dressing ingredients together until emulsified.
- Just before you are ready to serve, peel away the endive leaves. Toss the apple, celery and fennel together with half the chopped nuts. Pour over enough dressing to coat.
- Spoon the dressed salad into the endive leaves and arrange these on a platter or large serving plate.
- Sprinkle over the crumbled blue cheese, crispy bacon, and the remainder of the nuts.
- Drizzle a little more dressing over the salad boats and serve immediately.
Notes
- Prepare the elements in advance and keep the dressing separate.
- Any leftover salad dressing can be used for other salads.
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