Pick your favorite nut and caramelize it. Let it cool completely before using.
You can prepare the endives in two ways:
halve or quarter them, or gently separate the leaves (as I did).
Arrange the leaves facing up so they can hold the sauce.
Crush the caramelized nuts over the top and drizzle with your sauce.
For extra freshness, add fruit—apple works beautifully, but orange or strawberry are great alternatives.
A simple, elegant salad with the perfect balance of crisp, sweet, and slightly bitter.
For the Sauce (Honey Vinaigrette):
2Tbsp Olive Oil
2Tbsp Vinger (cider preferred)
1Tbsp Honey
1/4cup Parsley ~ 10g max
Salt&Pepper to taste
*Blend all together*
Enjoy.
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