Endive Water Chestnut Salad Recipes
ENDIVE WATER CHESTNUT SALAD
Provided by Roger Mooking
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the honey-glazed walnuts: Preheat the oven to 350 degrees F. Line a baking tray with parchment paper.
- Place the walnuts on a baking tray. Drizzle the honey over the walnuts, season with cayenne and salt.
- Bake in the oven until walnuts are golden brown, approximately 10 minutes.
- For the endive and water chestnut salad: Put the endives, water chestnuts and chile in a bowl. Add the honey, white wine vinegar and lime juice, gently toss to coat. Season the salad with salt. Garnish with the honey-glazed walnuts.
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