Ingredients
3 Belgian endives
3 blood oranges
2 dates
2 tbsp olive oil
2 tbsp balsamic cream
8g mulberries
20g almonds toasted
Optional: Pickled radish
Salt & pepper to season
Instructions
Chop the almonds and peel the blood oranges. Take off any old outer leaves of the Belgian endive. Next, peel off one layer of leaves after the other. Cut the blood orange into pieces. Pit the dates and dice them.
Give the almonds a gentle toast in your pan.
To plate, I started with adding the whole Belgian endive leaves. Next, I dressed tablespoons full of blood orange around it. I garnished the endives with stripes of pickled radishes.
Top the salad with the toasted almonds nuts, dates, and mulberries. Give it a drizzle of high-quality extra virgin olive oil, balsamic vinegar, a sprinkle of salt, and a crack of black pepper.
Notes
The pickled radish is an optional condiment. The salad will taste delicious without as well.
This salad will taste fantastic with normal oranges too.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad, Starter
- Cuisine: European
- Diet: Vegan