Endive Salad with Walnuts

🛒 Ingredients

• Endive 150 g · 26 kcal
• Walnuts, chopped 30 g · 196 kcal
• Extra virgin olive oil 30 g · 265 kcal
• Red wine vinegar 15 g · 3 kcal
• Dijon mustard 5 g · 6 kcal

👨‍🍳 Instructions

1. Wash and pat dry the endive leaves, then trim the bases and separate them. Arrange the leaves on a serving plate or gently tear larger leaves into bite-sized pieces.
2. In a small bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard until well combined. Season the vinaigrette with salt and freshly ground black pepper to taste.
3. Just before serving, drizzle the vinaigrette over the endive leaves. Sprinkle with chopped walnuts and toss gently to coat evenly.
4. Serve immediately as a refreshing side dish or light main course.