Family Best Time >> Food

Endive leaves with red apples and grilled walnuts, Champagne vinaigrette


Ingredients:4 people
  • endive leaves
    32
  • walnut kernels
    8
  • olive oil
    8 cl
  • champagne vinegar
    3 cl
  • saffron pistils
    1 g
  • white mustard
    1/2 tablespoon
  • sugar
  • salt, ground pepper


Preparation:
  • Preparation time:20 minutes


Remove the core of the apple (the pips) using an apple corer then cut it into thin slices.

Toast the walnut kernels.

In a container, stir the saffron with a teaspoon (5 ml) of boiling water. Let stand 2 minutes until the pistils are softened.

Mix the previous infusion, champagne vinegar, mustard and sugar.

Whisking continuously, drizzle in the olive oil to emulsify the vinaigrette.

Season with salt and pepper to taste.

Dress the salad by alternating the endive leaves and the apple slices. Add the walnut kernels.

Serve the sauce in a sauce boat.