ENDIVE SALAD
WITH LENTILS, PECANS, GREEN APPLE AND GORGONZOLA CHEESE
SERVES 2 | 30 MINUTES | EASY
INGREDIENTS
200 g
beluga lentils
2
purple endives
100 g
pecan nuts
1
green apple
80 g
gorgonzola
2
shallots
VINAIGRETTE
2
tbsp honey
3
tbsp balsamic vinegar
10
tbsp olive oil
1
tsp salt and pepper
METHOD 01
Wash and separate the endives
Bring beluga lentils to a boil in plenty of salted water Remove from heat once cooked and tender, drain and rinse in cold water to stop them from cooking further.
Toast nuts in the oven at 160 - 180 degrees. Bake for 10 minutes until lightly golden. Once cooled, they will be crispy.
METHOD 02
Cut the apple into thin slices and the shallot into small rings. Set aside.
For the vinaigrette, mix together all the ingredients with a small whisk or fork.
METHOD 03
To serve, we recommend mixing together the lentils, shallot, apple, pecan nuts and chopped gorgonzola in a bowl with the vinaigrette.
Place the endive leaves around a plate and the lentil mixture in the centre.
ENDIVE SALAD
WITH LENTILS, PECANS, GREEN APPLE AND GORGONZOLA CHEESE
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ROUND CUTTING BOARD
REF. 8251/754
89 AED - 139 AED
REF. 8251/754
Acacia wood cutting board with a round base and handle. Not suitable for dishwashers. As this is a wood product, the colour and appearance may vary.
Available in several sizes.
Available in several sizes.
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