Belgian Endive Salad Recipe
The Belgian Endive Salad Recipe is a great recipe for an appetizer. Belgian Endive Salad is called either Belgischer Endiviensalat or Chicorée in Germany.
- 12 Belgian endive leaves (approximately 4 endives)
- 1 can 425 g (15 oz) of mandarin oranges
- few drops of olive oil
- 2–3 tablespoons of crumbled goat cheese
- 2–3 tablespoons of roasted almonds in slices
Cut the end of your endive to loosen the leaves. Wash them thoroughly and dry with a paper towel. Roast the almonds in a frying pan without any oil for about 5 minutes while stirring occasionally with a cooking spoon. Let the almonds cool down on a plate. Drain the mandarin oranges. Place the mandarin orange slices along with the cheese and almonds on each of the salad leaves. Splash a few drops of olive oil on the top.