Belgian Endive Salad with Walnuts, Caramelised Orange and Grana Padano PDO
Difficulty Easy
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Preparation  20 min
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Servings for  4 people
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Belgian endive salad is a fresh and refined dish, perfect for bringing a well-balanced mix of flavours and textures to the table. In this recipe, the delicate bitterness of the endive meets the sweetness of caramelised orange and the crunch of walnuts.
The combination creates a delicious Belgian endive and walnut salad, enriched with shavings of Grana Padano PDO, which add a savoury, rounded depth.
Ingredients
Belgian endive, 3–4 heads
Oranges, 2
Brown sugar, 2 tablespoons
Walnuts, shelled, 80 g
Grana Padano PDO, shaved, 60 g
Extra virgin olive oil, 3 tablespoons
Balsamic vinegar or white wine vinegar, 1 tablespoon
Salt, to taste
Black pepper, to taste
Preparation
Wash the Belgian endive, remove any damaged outer leaves and cut the heads in half or slice lengthways into strips. Place in a large bowl.
Peel the oranges, removing the white pith, and cut them into slices or segments. In a non-stick pan, melt the brown sugar over a medium heat.
Add the orange slices to the pan and allow them to caramelise for a few minutes, turning gently until glossy and lightly golden.
Leave the caramelised oranges to cool slightly, then add them to the endive in the bowl.
Add the walnuts, roughly broken, and finish with shavings of Grana Padano.
Dress with extra virgin olive oil, balsamic vinegar (or white wine vinegar), salt and pepper. Toss gently and serve immediately.
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