Belgium Endive Salad With Walnut And Feta

The delicate, tangy and sophisticated flavours of Belgian endive matches perfectly well with the Feta cheese and walnuts.
Belgian endive, also known as French endive and witloof, or white leaf, is a leafy vegetable that looks like a thin cylinder of tight, pale green leaves. The tangy, deep, well-rounded flavor is unmatched by any other endive.

  • 1 Belgium Endive
  • 50 g Feta cheese
  • 50 g Walnuts, roasted
  • 1 tbsp Olive oil
  • 2 tsp Raspberry vinegar
  • Salt and pepper
  • 1/4 tsp Dried parsley

  1. Roast the walnuts in the 180C/350F oven for 5-8 minutes. Remove and leave to coll completely. Whisk together the olive oil, vinegar, salt and pepper together in a bowl to make the dressing.
  2. Trim off the base of Belgium endive with a knife. Gently remove the 9 outer leaves, one at a time. Rinse leaves and pat dry with paper towel. Cut the remaining endives into the small pieces. Rinse and pat dry. Place in a large bowl with roasted walnut pieces and crumbled cheese. Drizzle the prepared dressing over and toss until blended.
  3. Spoon the salad into the endive leaves and arrange them on a serving plate. If there’s any left, then place them in the center of the serving plate. Sprinkle the dried pasley over. Serve with melba toast or crackers if desired.

Thank you, Happy Cook@Foodie's Kitchen and PearlYn@A Full Time Housefly for sharing this cool award with me. Thanks!
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