Rosé - Endive salad with crispy shallots and Fourme d'Ambert

Rosé - Endive salad with crispy shallots and Fourme d'Ambert

Serves 2 people

15 minutes


1 small shallot

Extra virgin olive oil

1 red chicory

1 yellow chicory

Fourme d'Ambert (or other French cheese you prefer) 

1 Granny Smith apple

Pinch of watercress

Handful of pumpkin seeds

For the dressing:

30 ml olive oil

1.5 tsp honey

3 tsp Dijon mustard

½ fresh lemon 


  1. Thinly slice shallot into rings
  2. Place pumpkin seeds on a hot pan until lightly toasted. Remove from heat and let cool
  3. In the same pan, heat olive oil in a large skillet over medium-high heat. Add shallots and cook, swirling constantly until they start to toast and turn light golden brown, 2 minutes or so. Remove from heat and let cool
  4. Combine olive oil, honey, mustard and lemon juice in a bowl and whisk together into a dressing
  5. Core the apple and shave into thin pieces using a grater
  6. Cut cheese and chicory to desired thickness and size
  7. Place chopped chicory, apple, cheese and pumpkin seeds in wide salad bowl and drizzle with dressing
  8. Top with watercress and fried shallot
  9. Enjoy with a chilled glass (or two) of savōr vin français.
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