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Endive salad boats with apple, blue cheese, bacon & walnuts
Light and summery endive salad boats with apple, blue cheese, bacon & walnuts.
Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Course:
Salad , Appetizer
Cuisine:
American
Ingredients
- 1 head of Witlof / Endive
- 1 ¾ cups Granny Smith apples cut into thin match sticks
- ¼ cup finely shaved fennel
- ¼ cup finely diced celery
- 3 – 4 rashers of bacon finely chopped and fried until crispy
- About 50gms creamy blue cheese crumbled
- Small handful of walnuts chopped
Dressing
- 60 ml olive oil
- 30 ml good quality white wine vinegar
- 20 ml maple syrup 1 Tbs + 1 tsp
- ½ tsp Dijon
- pinch of 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.
Cup of Yum
Notes
- Prepare the elements in advance and keep the dressing separate.
- Any leftover salad dressing can be used for other salads.