bright endive and clementine salad
Need something that’s in season but doesn't taste of wintery melted cheese comfort food and and doesn't requires you to nap after eating? Tataaaaaaaaa:
ingredients
Serves two:
Rosemary nuts
- 60g of raw, unsalted nuts (I used 20g pine nuts, walnuts and cashews)
- 1 heaped tsp of finely chopped rosemary
- 1 Tbsp of butter, melted
- 0,25 tsp of salt
Vinaigrette
- 1 Tbsp lemon juice
- zest of one small clementine
- 1,5 Tbsp clementine juice
- 3 Tbsp olive oil
- 1 tsp grated ginger
- 1 tsp honey
- 1 small clove of garlic, crushed/grated
and
- 4 heads of (red) endives
- 2 small clementines, pelé à vif and cut in thin slices
- 100g crumbly goat’s cheese
- some arugula
+ salt, pepper, small ovenproof dish
method
Start by making the rosemary nuts: preheat the oven to 180°C and very roughly chop the nuts. Melt the butter and mix in salt (about 0,25 tsp) until dissolved, stir in the chopped rosemary (1 heaped tsp) and mix with the chopped nuts. Transfer to a small ovenproof dish and toast for about 10 minutes in the preheated oven until nicely browned.
Combine all of the ingredients for the vinaigrette, whisk well and season with salt and pepper.
Peel two small clementines in the 'pelé à vif-way' and slice relatively thinly. Remove the endives' outer leaves and separate the rest of the leaves. Scatter endives and arugula onto two plates, place the slices of clementines on top, sprinkle with cheese and nuts and scoop the vinaigrette over it.