© 2024 | http://angiesrecipes.blogspot.com
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© 2024 | http://angiesrecipes.blogspot.com
A vibrantly purple and festive salad that combines red Belgian endives, pomegranate seeds, toasted walnuts, mint leaves and a honey Dijon mustard vinaigrette. Crumble some strong blue cheese over if desired. It’s easy to make, delicious, nutritious and will liven up any meal.
| Salad | Dressing |
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- Toast the walnuts in a dry pan until they smell nutty. Cool, then roughly crush with clean hands.
- To make the dressing, put the garlic, mustard, lemon juice, vinegar and some seasoning into a bowl, and mix well, then slowly add the walnut oil and olive oil, whisking all the time, to create a thick emulsion.
- Generously dress the leaves in the dressing so that all the leaves are coated. Assemble the dressed leaves on a plate so that they are ready to catch the pomegranate seeds and walnuts. Scatter over the pomegranate seeds, crushed walnuts, mint and lemon zest, and drizzle with some extra olive oil, if you like.
© 2024 | http://angiesrecipes.blogspot.com
 |
 |
© 2024 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
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