Fennel And Endive Salad With Rose Vinaigrette
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
43
Spice
52
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 small
Orange (juiced)1.5 tsps
Sugar (preferably superfine)1 large
Shallot (finely minced)1.5 cups
Walnuts Halves (toasted)110 g
DanishDirections:
1
Combine fennel, endive and reserved fennel fronds in a large mixing bowl
2
In a separate bowl, whisk together the wine, citrus juice, sugar, shallot, salt, pepper, and oil until combined
3
Toss fennel and endive with dressing
4
Toss in the toasted walnut halves and crumbled blue cheese and serve immediately