Recipes
Baby endive, fennel, orange and pomegranate salad
By: admin
Smart and delicious vegetarian starter or light lunch. You can add a few slices of smoked duck or chicken for meat lovers
Details
Servings: 4 servings
Ingredients
- 2 mediums Endive Chicory
- 1 whole Fennel bulb Finley sliced with mandolin
- 2 larges Oranges, segmented squeeze juice out from the remaining part for the dressing
- 1/2 Pomegranate
- 1 bag Mixed salad leaves
- 0.1 liter Extra virgin olive oil 100ml
- Orange juice
- 1/3 Lemon juice
- 1 teaspoon Clear honey
- 1 teaspoon Wholegrain mustard
- Sea salt and pepper
Directions
1. Wash all the leaves and the sliced fennel, then leave them separately in icy cold water. 2. Mix olive oil, orange juice, lemon juice, honey , salt and and pepper in the mixing bowl . To finish start with placing the mixed salad leaves in the middle of the plate. Arrange the sliced fennel around the leaves and add endive leaves around the plate. Put orange segments and sprinkle pomegranate seeds. Dress the salad before you serve.
