Prepare the hard-boiled egg. Place the
in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat.
Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water, cool the egg in ice water and peel.
In a small bowl, add the minced
Garlic (1 clove)
Dijon Mustard (1 Tbsp)
Slowly drizzle the
Olive Oil (2 1/2 Tbsp)
into the mustard mix while stirring to emulsify. Add the freshly
Ground Black Pepper (to taste)
and stir to combine. Set aside.
Pull the leaves of the
Endives (1 head)
apart and arrange on a platter.
Radishes (1 bunch)
, tucking them in and around the endive.
Dot the roughly chopped hard boiled egg over the salad and sprinkle the roughly chopped
Walnuts (2 Tbsp)
Drizzle the dressing over the salad.
Parmesan Cheese (2 Tbsp)
sprinkle it evenly over the endive. Sprinkle with
Microgreens (to taste)