Mozzarella and roast endive salad

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Next

By Valentine Warner

Published 2014

  • About

When I was working for Alastair Little we made some great salads, and this was a particular favourite of mine. I’m not a fan of rocket or balsamic vinegar, but here they both work brilliantly.


  • 2 tablespoons pine nuts
  • 2 endives or red endives (trevise)
  • 25 g


  1. Preheat the oven to 190°C/fan 170°C/gas 5.
  2. Put the pine nuts into a small saucepan and swirl over a medium heat continuously until they take on a nice golden colour. Tip them out of the pan to cool, as they will burn if you don’t.