Red endive salad with golden beets, blue cheese & walnuts
Here’s a French classic re-fashioned. Red endives and golden beets provide a lovely contrast in this recipe, though you can easily swap the colours around using yellow endives and red beets instead. Omit the blue cheese for a healthier salad option.
In a salad bowl place 3 red endives, cut in half lengthwise and sliced, 1 small golden beet, scrubbed but still raw, topped and tailed, and very thinly sliced, 1/3 cup crumbled blue cheese, and 1/3 cup toasted chopped walnuts.
To make the salad dressing place the following ingredients in a small jar and shake vigorously: 1 tsp wholegrain mustard, 2 tsp sherry vinegar, 1 tbs walnut oil, 1 tbs rapeseed oil. Pour over the salad. Season with freshly ground sea salt and pepper.
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Serves 2.
