Bitter & Twisted Salad - Cuisine Magazine - From New Zealand to the World

Name: Bitter & Twisted Salad - Cuisine Magazine - From New Zealand to the World
Ingredients: 1 teaspoon wholegrain mustard; ½ teaspoon Dijon mustard; 1 teaspoon runny honey; 2 tablespoons crème fraîche; 2 tablespoons Champagne or white wine vinegar; ⅓ cup extra virgin olive oil; 1 small red and 1 small white endive; 1 small radicchio, leaves torn; 1 red pear, sliced; 1 small handful dandelion leaves (easily found in the wild – if foraged in an urban location wash thoroughly beforehand); 60g fresh honeycomb; ⅓ cup toasted blanched almonds; shaved pecorino or reggiano, to taste

www.cuisine.co.nz

Very gladly I’m the only one in my household who loves a bitter leaf – I’m a classy one for the sharp and tart and known widely as ‘Vinegar Slut’ by my friends

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Ingredients

1 teaspoon wholegrain mustard
½ teaspoon Dijon mustard
1 teaspoon runny honey
2 tablespoons crème fraîche
2 tablespoons Champagne or white wine vinegar
⅓ cup extra virgin olive oil
1 small red and 1 small white endive
1 small radicchio, leaves torn
1 red pear, sliced
1 small handful dandelion leaves (easily found in the wild – if foraged in an urban location wash thoroughly beforehand)
60g fresh honeycomb
⅓ cup toasted blanched almonds
shaved pecorino or reggiano, to taste