Endive, asparagus and tallegio salad

Recipe from: 21 January 2016
recipe, salad, summer, light meals,side dishes

Ingredients 12
Servings 6
Time 00:10

Ingredients

  • 400
    g
    baby asparagus
  • 80
    g
    caster sugar
  • 75
    g
    hazelnuts, halved
  • 250
    g
    Taleggio cheese, sliced
  • 3-4
    endive heads, leaves separated
  • 10
    g
    mint leaves
  • DRESSING:
  • 1/2
    cup
    olive oil
  • 3
    Tbs
    sherry vinegar
  • 2
    tsp
    grainy mustard
  • 1
    tsp
    caster sugar
  • Sea salt and black pepper
 

Method

00:10
 
Fill a large pot with salted water and bring to the boil, add the asparagus and cook for 30 seconds, remove and place in cold water. Strain and pat dry.

Heat sugar in a pan, allow to melt over a low heat. Bring to a simmer and allow to cook until golden brown. Toss in nuts, stir well to coat and turn onto a lined baking tray.

For the dressing:

Whisk together olive oil, vinegar, mustard and sugar. Season well.

Place the endives in serving bowls, top with asparagus, mint, chopped nuts and Taleggio, pour over the dressing.

Words and image: Fairlady

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Read more on: recipe  |  summer  |  salad  |  side dishes  |  light meals
 

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