The ultimate winter salad! The endive leaves can be served whole or chopped up. Sometimes I keep them whole and fill them with blue cheese and persimmon, like cute, little tacos. Any blue cheese you like will work. My favourite is Fourme d`Ambert. I often make a bigger batch of the vinaigrette and u…
Add the buckwheat and sugar to a pan. Make sure they are in an even layer. Let the sugar melt (on medium heat on the stove top) without touching. When the sugar is almost completely melted you can stir to make sure everything is melted and well combined. Transfer to a tray or plate covered with parchment paper. Use two forks to separate the grains so that they don`t turn into a big lump. Let them cool down.
2
Slice the persimmon into pieces.
3
Make the vinaigrette: Finely slice the shallot. Add the shallot, vinegar, honey and olive oil to a small jar. Place the lid on the jar and shake until the vinaigrette is well combined. Add salt and pepper to taste.
4
Clean the endive and remove any ugly leaves. Slice a little bit off the base and detach the leaves. Keep them whole or chop them up, it`s your choice. Add the leaves, persimmon and some roughly chopped basil to a bowl and mix with a little bit of the vinaigrette. Arrange on plates.
5
Slice the cheese and add on top of the salad. Sprinkle the caramelised buckwheat on top and finish with a little more fresh basil, salt and vinaigrette. Voila!
