Mozzarella and roast endive salad

Name: Mozzarella and roast endive salad
Yield: Serves 4
Ingredients: a small pinch of dried chilli flakes; ground black pepper; flaked sea salt; 1 tablespoon extra virgin olive oil, plus extra for drizzling; a small handful of rocket leaves; 2 really good mozzarella balls or 1 burrata, drained; 2 tablespoons pine nuts; 2 endives or red endives (trevise); 1 tablespoon good balsamic vinegar, plus extra for drizzling; 25 g unsalted butter; 1 teaspoon caster sugar; 1 tablespoon fresh lemon juice

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Side dish
Starter
Gluten-free
Vegetarian

Method

Preheat the oven to 190°C/fan 170°C/gas 5.
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.