Fennel and endive salad with rose vinaigrette Recipe | Food Network UK
This mouth-watering recipe is ready in just 10 minutes and the ingredients detailed below can serve up to 6 people.
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Cooking tools:
- Chef's knife
- Cutting board
- Citrus press
- Mixing bowl
- Whisk
- Oven
- Baking sheet
- Serving bowl
Ingredients
- 2 large heads fennel, core removed, fronds reserved, and thinly sliced
- 3 large endives, core removed, and thinly sliced
- 1/3 cup dry rose wine, preferably Provencal-style
- 1 lemon, juiced
- 1 small orange, juiced
- 1 1/2 teaspoons sugar (preferably superfine)
- 1 large shallot, finely minced
- A couple pinches salt
- 10 grinds freshly ground black pepper
- 1/3 to 1/2 cup safflower or canola oil
- 1 to 1 1/2 cups walnuts halves, toasted
- 4 ounces Danish or other mild blue cheese
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