Belgium Endive Salad With Walnut And Feta
- 1 endive Belgium
- 5 1/3 tablespoons feta cheese
- 6 3/8 tablespoons walnuts roasted
- 1 tablespoon olive oil
- 2 teaspoons raspberry vinegar
- salt
- pepper
- 1/4 teaspoon dried parsley
- Roast the walnuts in the 180C/350F oven for 5-8 minutes. Remove and leave to coll completely. Whisk together the olive oil, vinegar, salt and pepper together in a bowl to make the dressing.
- Trim off the base of Belgium endive with a knife. Gently remove the 9 outer leaves, one at a time. Rinse leaves and pat dry with paper towel. Cut the remaining endives into the small pieces. Rinse and pat dry. Place in a large bowl with roasted walnut pieces and crumbled cheese. Drizzle the prepared dressing over and toss until blended.
- Spoon the salad into the endive leaves and arrange them on a serving plate. If there's any left, then place them in the center of the serving plate. Sprinkle the dried pasley over. Serve with melba toast or crackers if desired.
endive belgium, feta cheese, walnuts, olive oil, raspberry vinegar, salt, pepper, parsley
Taken from www.yummly.com/recipe/Belgium-Endive-Salad-With-Walnut-And-Feta-1648297 (may not work)