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Categories:Viewed: 54 - Published at: 8 years ago
Ingredients
- 2 tablespoons pine nuts
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons sherry vinegar
- Sea salt and freshly ground black pepper
- 2 small heads endive
- 1 small, tart green apple
- 1 tablespoon finely chopped fresh chives
Method
- In a small, dry pan, toast the pine nuts over medium heat until lightly browned, about 3 minutes.
- Be careful not to overcook; pine nuts burn easily.
- Immediately pour the nuts onto a saucer to cool.
- In a medium bowl, whisk together the olive oil, vinegar, and salt and pepper to taste.
- Cut the endive crosswise into thin slices and toss them with the dressing.
- Quarter and core the apple.
- Slice the quarters thinly crosswise, and then cut the slices into matchsticks.
- Toss these with the endive.
- Add the pine nuts and chives, toss well, and taste for seasoning.
- Toss again just before serving.
