Endive is quite a bitter salad green so a honey based dressing is the perfect way to balance it out.
You can also add crisp fried pancetta cubes; add them in hot right at the very end and eat it straight away.
This salad makes a fantastic light lunch or dinner side.
Serves 6 as a side
Ingredients
Dressing
1 tsp ginger
1 tbsp honey
1 tsp mustard
1/3 c olive oil
½ tsp coarse Salt
½ tsp cracked Pepper
Salad
½ bunch endive, ends removed
150g mixed salad leaves
1 Spanish onion, sliced
To make the dressing, combine all ingredients in a bowl and whisk together until it starts to emulsify.
If it looks too thick, add more olive oil a little at a time.
Place the endive and mixed salad leaves in a large serving bowl and toss together.
Tumble over sliced Spanish onion.
Pour over the dressing and serve.
