In France I ate endives at least once a week. They have such a pleasant bitterness and crunchiness to them which makes them ideal for a light and refreshing meal. I decided to give the traditional endive salad with Roquefort and walnuts a signature twist by using brie and Brazil nuts instead and really liked the combo. Use local products, right? Plus, nuts in Brazil are ridiculously expensive.
Ingredients (for two):
- 3 French endives
- 1 Granny Smith green apple
- 10 whole Brazil nuts
- a good portion of brie
- salt and pepper, for taste
For vinaigrette:
- 7 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp whole grain mustard
- 1 tbsp mayonnaise
Directions:
1. Sans pestle and mortar, I placed the nuts in a plastic container and used the bottom of a jar to crush them into small uneven pieces.
2. Cut bottom part of endives and cut lengthwise. Remove inner core. Chop endives.
3. Core apple and cube.
4. Cut brie (with crust!) into small cubes, as much as you think is necessary.
5. Place nuts, endives, apple and brie in a salad bowl. Add salt and pepper. Stir well.
6. In a small recipient, add olive oil then pour in balsamic while stirring briskly. Add mustard and mayonnaise and continue stirring. Drizzle over salad and mix the whole together. Serve soon after.
