Endive, fennel and apple salad
Dominic is Italian and loves reinventing classical recipes by adding a modern touch. He shares his delicious endive salad recipe made with fennel and apples; two ingredients that bring a sweetness and freshness to this salad and seasons it with an apple cider vinegar-garlic-Dijon dressing, topped with roasted sliced almonds. A pure delight!
|Prep time: 15 to 20 minutes|
|Cooking time: 3 to 5 minutes|
|Servings or yield: For 4 people|
|Difficulty level: Easy|
|1 cup of sliced almonds|
|1 garlic clove|
|1 tablespoon of Dijon mustard|
|¼ cup of apple cider or white vinegar|
|½ cup extra virgin olive oil|
|Salt and pepper to taste|
Cut endives in 2, split and put in a bowl.
Take stem out and cut fennel in quarters, add to endives.
Shred apple and add to endive and fennel.
Smash garlic, mince place in a small bowl. Minced mint leaves and add to garlic with Dijon and apple cidert vinegar. Add olive oil, salt and pepper to taste and mix well.
Add dressing to salad.
In a small pan, cook almonds slices over medium heat until golden brown 3 to 5 minutes
Add almonds to salad, mix well, serve and enjoy!