Endive Salad with Black Currants

Ingredients

• 0.5 head endive salad
• 200 g black currants
• 400 g mostly waxy potatoes
• 3 tbsp Rapeseed oil
• 60 g sour cream
• 150 g goat fresh cheese (45% fat in the product)
• 4 tbsp whipping cream
• 2 tbsp white balsamic vinegar
• 2 tbsp olive oil
• Salt
• Pepper
• pink peppercorns

Instructions

1. 1.

   Separate the endive into individual leaves, clean, wash, dry by spinning and tear into bite‑size pieces. Rinse, wash, pat dry the currants and strip off stems.

2. 2.

   Heat rapeseed oil in a pan for the croûtons. Fry the potato cubes, turning occasionally, for 10–15 minutes over low to medium heat until golden brown and crisp.

3. 3.

   Meanwhile blend sour cream, goat cheese, whipping cream, vinegar and olive oil for the dressing. Season with salt and pepper and taste.

4. 4.

   Distribute the endive on a plate, drizzle with dressing and scatter currants on top.

5. 5.

   Let the potato croûtons drain briefly on kitchen paper, lightly salt them, then sprinkle over the endive salad with black currants and garnish with crushed pink peppercorns.