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Loading...| 1 tablespoon Dijon mustard | |
| 1 tablespoon red wine vinegar | |
| 1/2 tablespoon lemon juice | |
| 3 tablespoons extra-virgin olive oil , or as needed | |
| salt and pepper to taste | |
| 4 heads Belgian endive | |
| 1/3 cup pine nuts | |
| 1 tablespoon chopped fresh parsley , for garnish |
| 1. | In a small mixing bowl, whisk together the Dijon mustard, red wine vinegar, lemon juice, and olive oil. |
| 2. | Season with salt and pepper to taste. |
| 3. | Cut the endive into 1-inch pieces. |
| 4. | In a saucepan, toast the pine nuts until golden brown. |
| 5. | In a large mixing bowl, combine the endive, pine nuts, and dressing. |
| 6. | Toss until the ingredients are evenly coated. |
| 7. | Garnish with chopped fresh parsley. |
| 8. |
Quick and easy to make.
Delicious and healthy.
Great for salad lovers.
May not be suitable for those who don’t like bitter tastes.
Endives are a great source of vitamin K and fiber. Pine nuts are rich in protein, iron, and magnesium.
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