Belgian Endive Salad Recipe
marcona almonds, stilton cheese, horseradish cream, apples, sherry vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Endive
Remove the outer leaves of the Belgian endive and cut each head in half lengthwise. If desired, cut the halves into smaller pieces for easier serving.
- 2
Toast the Almonds
In a dry skillet over medium heat, toast the Marcona almonds for about 5 minutes, stirring frequently until they are golden and fragrant. Remove from heat and let cool.
- 3
Prepare the Dressing
In a small bowl, whisk together the horseradish cream, sherry vinegar, olive oil, salt, and black pepper until well combined.
- 4
Assemble the Salad
In a large salad bowl, combine the prepared endive, toasted Marcona almonds, and diced apple. Crumble the Stilton cheese over the top.
- 5
Dress the Salad
Drizzle the dressing over the salad and toss gently to combine all the ingredients. Adjust seasoning with additional salt and pepper if needed.
- 6
Serve
Serve immediately as a refreshing starter or side dish.