Try this unconventional, easy, and healthy salad!
Red wine vinegar
Extra-virgin olive oil
1 small yellow onion, cut into rings
Fresh dill for garnish
- Combine Dijon mustard, red wine vinegar and lemon juice in a bowl. Slowly whisk in olive oil until creamy. Sprinkle with salt and pepper and put aside.
- Remove hard ends of endives and cut the remaining heads into rings. Use a colander to rinse the rings and separate the slices. Put aside to drain.
- Saute onion rings. Toast pine nuts in a dry pan over medium heat stirring constantly. Do not let the nuts burn. When the nuts become golden, add endives and onion. Once the endives have warmed up, mix in the dressing. Slightly reduce the heat.
- Remove from the heat, garnish with dill and serve immediately. The salad tastes best served directly from the pan.
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