endive salad with crispy shallots and fourme d'ambert

serves 2 people | takes 15 minutes

ingredients

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

method

Thinly slice shallot into rings

Place pumpkin seeds on a hot pan until lightly toasted. Remove from heat and let cool

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

Combine olive oil, honey, mustard and lemon juice in a bowl and whisk together into a dressing and adjust per your taste

Core the apple and shave into thin pieces using a grater

Cut cheese and chicory to desired thickness and size

Place chopped chicory, apple, cheese and pumpkin seeds in wide salad bowl and drizzle with dressing

Top with watercress and fried shallot

Enjoy with a chilled glass (or two) of savōr vin français.

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Enjoy with:

vin français
rosé
vino de españa
white wine home delivery
rosé & white
rosé & white - savōr | @savor.today