Restaurants›OX Restaurant›Endive Salad Recipe

Endive Salad Recipe

Inspired by OX Restaurant
Time20m
Serves4

belgian endive, bosc pear, candied pecans, dijon vinaigrette

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Ingredients

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Salad Ingredients

Method

Salad Preparation

1

Prepare the Endive

Rinse the Belgian endive thoroughly under cold water. Remove any wilted outer leaves. Slice the endives into thin strips, about 1/2 inch wide, and place them in a large salad bowl.

2

Prepare the Pear

Wash the Bosc pear, then slice it in half, remove the core, and cut it into thin slices. Add the pear slices to the bowl with the endive.

3

Add Candied Pecans

Measure out the candied pecans and sprinkle them over the endive and pear mixture in the bowl.

4

Make the Vinaigrette

In a small bowl or jar, combine the Dijon mustard, olive oil, red wine vinegar, honey, salt, and black pepper. Whisk or shake until well combined and emulsified.

5

Dress the Salad

Drizzle the vinaigrette over the salad ingredients in the bowl. Toss gently to combine, ensuring that the endive, pear, and pecans are well coated with the dressing.

6

Serve

Divide the salad into portions and serve immediately as a refreshing starter or side dish.