🥬 It’s endive season in France!
The French love Belgian endives (chicory), but if you’ve never tried them before, you might find their distinctive bitterness a little challenging.
The good news? With the right ingredients, that bitterness becomes part of the appeal!
Today, I’m making a simple autumn salad with endive, apple, walnuts, pomegranate seeds and my longtime crush… Roquefort! 🧀❤️
🛒 Ingredients (serves 2):
2 Belgian endives (chicory)
½ apple
100 g Roquefort (or another blue cheese)
50 g walnuts
A handful of pomegranate seeds, to taste
🥣 For the dressing:
Juice of ½ lemon
1 tsp Dijon mustard
1 tsp honey
Olive oil, to taste (I usually use around 70 ml)
A little tip: Choose endives with pale, creamy-white leaves and yellow tips. Avoid those that have turned green, as exposure to light can make them more bitter.
How to make it:
Peel and chop the apple, slice the endives, crumble the cheese and roughly chop the walnuts.
Whisk the dressing ingredients together, toss everything gently and finish with a handful of pomegranate seeds.
The result? A lovely combination of bitterness, sweetness, saltiness and crunch!
🍷 And now, a question for wine lovers: what would you pair with this salad?
I’d love to hear your suggestions. I’ll be experimenting with a few pairings myself!
📍 Champagne, France
#Endive #FrenchFood #SeasonalCooking #Roquefort #WinePairing
