Salad of endives with prunes and chickpeas
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Colander
- Serving bowl
Ingredients
- 3 tablespoons of sherry vinegar
- salt, pepper from a mill
- 1/2-1 teaspoon cayenne pepper
- 1 teaspoon sugar
- 4 tablespoons of olive oil
- 2 oranges
- 150 g canned chickpeas
- 200 g Sunsweet prunes
- 2 endives
- 200 g camembert
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