Browned carrots, apple, chopped walnuts and chopped blue cheese turn this Belgian endive salad into a light and tasty meal. try also this strawberry cheesecake slice recipe too.
Small meal For 4 people
400 g of carrots
2 tablespoons of olive oil
500 g of Belgian envy
50 g of walnuts
1 apple, for example, Braeburn
2 tablespoons of apple cider vinegar
2 tablespoons of quince jelly
50 g of blue cheese, for example, Gorgonzola
Freind’s kitchen recipes, Ginger and lime herbal tea.
How to proceed
Preparation: approx. 20 minutes
Halve the carrots lengthwise and cut them into oblique slices of ½ cm. Heat half of the oil in a pan and brown the carrots for approx. 3 minutes. Cut the Belgian endive in half and remove the core. Take out the hearts and set them aside. Cut the rest of the endive into 1 cm oblique pieces. Chop the walnuts. Cut the apple into quarters, remove the core and cut into thin slices. For the dressing, mix the vinegar with the remaining oil and quince jelly. Salt, pepper and dress the salad with the sauce and walnuts. Garnish with the endive hearts set aside, crumble the blue cheese and spread it over the salad. You may be interested to read liver and eggs recipe/ Bostrengo recipe.