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 use it through the week.
Ingredients
- 3 tbsp buckwheat
- 3 tbsp sugar
- ½ x persimmon
- 1 tbsp shallots
- 1 tsp honey
- 2 tsp sherry vinegar
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 x endive
- 1 handful fresh basil
- 40 g blue cheese
Method
- 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.
- Slice the persimmon into pieces.
- 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.
- 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.
- 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!
Recipes with similar ingredients
30 min
La Kompott
Pasta with Blue Cheese, Pear and Walnuts
40 min
La Kompott
Pasta with Corn, Lemon and Chevre Frais
30 min
La Kompott
Chevre and Herb Dip with Leeks in Lemon Vinaigrette
20 min
Hattekokken
Italian cheese toast with roasted cherry tomatoes
40 min
La Kompott
Spicy Hummus with Broccoli and Tangy Orange Sauce
40 min
La Kompott
Pureed, Panfried and Deel Fried Parsip with Nduja and Parmesan
40 min
La Kompott
Creamy Pasta with Chicken and Fennel
90 min
La Kompott