Endive salad boats with apple, blue cheese, bacon & walnuts
Light and summery endive salad boats with apple, blue cheese, bacon & walnuts.
Print Recipe
Ingredients
- 1 head of Witlof / Endive
- 1 ¾ cups Granny Smith apples cut into thin match sticks
- ¼ cup finely shaved fennel
- ¼ cup finely diced celery
- 3 – 4 rashers of bacon finely chopped and fried until crispy
- About 50gms creamy blue cheese crumbled
- Small handful of walnuts chopped
Dressing
- 60 ml olive oil
- 30 ml good quality white wine vinegar
- 20 ml maple syrup 1 Tbs + 1 tsp
- ½ tsp Dijon
- pinch of sea salt flakes
Instructions
- Get all your salad components ready.
- Fry the bacon drain on kitchen paper and chop up all the salad ingredients.
- Whisk all the dressing ingredients together until emulsified.
- Just before you are ready to serve, peel away the endive leaves. Toss the apple, celery and fennel together with half the chopped nuts. Pour over enough dressing to coat.
- Spoon the dressed salad into the endive leaves and arrange these on a platter or large serving plate.
- Sprinkle over the crumbled blue cheese, crispy bacon, and the remainder of the nuts.
- Drizzle a little more dressing over the salad boats and serve immediately.
Notes
Prepare the elements in advance and keep the dressing separate.
Any leftover salad dressing can be used for other salads.
Servings: 4