Crunchy Endive and Walnut Salad

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 Tbsp

Dijon Mustard

1 clove

Garlic , minced

2 1/2 Tbsp

Olive Oil

to taste

Ground Black Pepper

1 head

Endives

1/2

Apple

1 bunch

Radishes , thinly sliced

2 radishes per 2 servings

2 Tbsp

Walnuts , toasted, roughly chopped

1

Egg

2 Tbsp

Parmesan Cheese

to taste

Microgreens

Cooking Instructions

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Step 1

Prepare the hard-boiled egg. Place the Egg (1) 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.

Step 2

Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water, cool the egg in ice water and peel.

Step 3

In a small bowl, add the minced Garlic (1 clove) and Dijon Mustard (1 Tbsp) .

Step 4

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.

Step 5

Pull the leaves of the Endives (1 head) apart and arrange on a platter.

Step 6

Add the Radishes (1 bunch) and sliced Apple (1/2) , tucking them in and around the endive.

Step 7

Dot the roughly chopped hard boiled egg over the salad and sprinkle the roughly chopped Walnuts (2 Tbsp) .

Step 8

Drizzle the dressing over the salad.

Step 9

For shredded Parmesan Cheese (2 Tbsp) sprinkle it evenly over the endive. Sprinkle with Microgreens (to taste) and serve.

Step 10

Enjoy!