With a mustardy piquant dressing and bitter endive, crunchy apple, shaved parmesan and toasted walnuts, this salad will wake up your taste buds for the meal to come.
½applecored and thinly sliced, tossed in a squeeze of lemon juice to prevent oxidation
2-3radishesthinly sliced
2tablespoonswalnutstoasted, roughly chopped
1hardboiled eggpeeled and roughly chopped
2tablespoonsparmesan cheesegrated
microgreensoptional
Instructions
In a small bowl add the garlic and mustard. Slowly drizzle the oil into the mustard mix while stirring to emulsify. Add the pepper and stir to combine. Set aside.
Compose the salad
Pull the endive leaves apart and arrange on a platter. Add the radish and apple slices, tucking them in and around the endive.
Dot the chopped egg over the salad and sprinkle on the walnuts. Drizzle the dressing over the salad.
If you're using shredded parmesan cheese, sprinkle it evenly over the endive. If you have a whole block of parmesan, use a vegetable peeler to shave thin slices over the salad.