Endive Salad

Ingredients

• 1 head endive
• 1 radicchio
• 1 chicory
• 80 g blue grapes
• 80 g green grapes
• 2 tbsp walnut kernels
• 4 tbsp Walnut oil
• 2 tbsp Maple syrup
• 2 tbsp white wine vinegar
• Salt
• Pepper
• 2 mint stems

Instructions

1. 1.

   Clean, rinse, and shake dry the endive, radicchio, and chicory. Tear the endive and radicchio into bite‑sized pieces. Halve the chicory, remove the tough core, and chop finely. Wash, pat dry, halve, and pit the grapes. Chop the walnuts.

2. 2.

   Whisk together walnut oil, maple syrup, and white wine vinegar. Season with salt and pepper. Toss the salads, grapes, and chopped walnuts, then drizzle the fresh vinaigrette over the mixture.

3. 3.

   Plate the salad on four bowls. Rinse, shake dry, and tear or trim the mint leaves from the stems; scatter them over the endive salad.