Belgian Endive Salad with Pommery Mustard Dressing from Le Caprice by AA Gill and Mark Hix
Cut the bottoms off the endives and remove any discoloured leaves. Separate the leaves and wash them if necessary. Whisk together the two mustards, the white wine vinegar and the honey. Then gradua...
Ingredients
- 150 ml extra-virgin olive oil mixed with 150 ml vegetable oil
- 16 heads Belgian endive (chicory)
- 2 tbsps grain mustard
- 50 ml white wine vinegar
- 1 tbsp Dijon mustard
- ½ tbsp clear honey
- salt and pepper
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