Belgian Endive and Grain Mustard Salad

28. January 2005 Vegetables + Salads 0

Nigella Lawson suggested to serve this salad with roasted duck. I didn’t want to disappoint her so I followed her advice.

Belgian endives, separated into leaves
a bunch of watercress, thoroughly washed, patted dry with a paper towel
1/2 cup hazelnuts, shelled and crushed into smaller pieces
1 tsp grain mustard
2 tsps lime juice
2 tsps lime juice
1 tsp honey
1/2 tsp sesame oil
1 tbsp vegetable oil

1. Toast hazelnuts in a dry skillet. Transfer to a bowl and let them cool.
2. In a bowl, whisk mustard, lime juice, orange juice, honey, salt, sesame oil and vegetable oil. Set aside.
3. Toss endives and watercress in a salad bowl, sprinkle with hazelnuts and drizzle with citrus and mustard dressing.

Related post/s:
Roasted duck with blueberry sauce