Belgian Endive Salad with Pommery Mustard Dressing

Preparation info
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By AA Gill and Mark Hix

Published 1997

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  • 16 heads Belgian endive (chicory)
  • 2 tbsp grain mustard
  • 1


Cut the bottoms off the Belgian endive and remove any discoloured leaves. Separate the leaves and wash them if necessary. In a blender, process together the two mustards, the white wine vinegar and the honey. Gradually add in the oils until emulsified and season. Toss the leaves in the dressing and serve the salad either in individual bowls or arranged on a plate.