Name: Endive, asparagus and tallegio salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 400 g asparagus baby; 80 g castor sugar; 75 g hazelnuts halved; 250 g cheese taleggio,sliced; 3-4 endive heads; 10 g chopped; 1/2 cup fresh chillies 573; 3 Tbs vinegar sherry; 2 tsp wholegrain mustard; 1 tsp castor sugar; sea salt and freshly ground black pepper

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Ingredients (11)

400 g	asparagus — baby
80 g	castor sugar
75 g	hazelnuts — halved
250 g	cheese — taleggio,sliced
3-4	endive — heads
10 g	chopped

DRESSING:

1/2 cup	fresh chillies — 573
3 Tbs	vinegar — sherry
2 tsp	wholegrain mustard
1 tsp	castor sugar
	sea salt and freshly ground black pepper

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Method:

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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