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| 23 February 2010
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| endive and apple salad |
| spinach cheese tortellini |
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| Green Curry Chicken with Basil |
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endive and apple salad with maple mustard dressing
A great first course to serve before the beef stew.
2 tbsp cider vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
4 tbsp extra virgin olive oil
Salt, to taste
2 heads endive, sliced
1 Granny Smith apple, sliced
2 stalks celery, chopped
1 tbsp minced fresh parsley
1. In a small bowl, whisk together vinegar, maple syrup, and mustard. Whisk in olive oil and salt.
2. In a large salad bowl, toss dressing with endive, apple and celery. Garnish with parsley.