Follow these steps for perfect results
almonds
toasted
hazelnuts
toasted
Belgian endive
separated
curly endive lettuce
separated
olive oil
balsamic vinegar
garlic
minced
salt
black pepper
freshly ground
Preheat oven to 375F (190C).
Spread almonds or hazelnuts on a baking sheet.
Bake until lightly toasted, about 5 minutes.
Wash and separate endive leaves.
Dry endive leaves with a clean tea towel.
Whisk olive oil with balsamic vinegar, minced garlic, salt, and black pepper.
Taste and add more vinegar if needed.
Arrange endive on individual plates.
Shake vinaigrette and drizzle over salad.
Scatter toasted nuts over top.
Serve immediately.
Expert advice for the best results
Toast the nuts in a dry pan on the stovetop for a quicker option.
Add a touch of honey or maple syrup to the vinaigrette for a sweeter flavor.
Everything you need to know before you start
5 minutes
The vinaigrette can be made ahead of time.
Arrange the endive leaves artfully on the plate and drizzle with the vinaigrette. Sprinkle the toasted nuts evenly over the top.
Serve as a starter or side salad.
Pair with grilled fish or chicken.
Complements the nutty and tangy flavors.
Pairs well with the bitterness of the endive.
Discover the story behind this recipe
Endive is a popular ingredient in Belgian and French cuisine.
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