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● Endive Salad with Apple and Walnuts
Insalata di Indivia Belga, Mele e Noci
juice of 1 lemon
1 teaspoon sugar
1 Granny Smith apple, peeled, cored and cut into small cubes
4 heads Belgian endive, core removed and finely chopped
¼ cup walnut halves, roughly chopped
3 tablespoons extra-virgin olive oil
salt and freshly pepper
In a bowl, whisk together the lemon juice and sugar. Add the apple pieces and mix well. Add the endive, walnuts and olive oil and season with salt and pepper. Mix well to combine and serve. ● Serves 2
Wine
Suggestion, Light-Bodied with a delicate bouquet, Light sparkling white