Belgian Endive Salad with Pommery Mustard Dressing

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

Cut the bottoms off the endives and remove any discoloured leaves.

Separate the leaves and wash them if necessary.

Whisk together the two mustards, the white wine vinegar and the honey.

Then gradually add the oils and season.

Toss the leaves in the dressing and serve the salad either in individual bowls or arranged on a plate.