Autumnal endive salad

Name: Autumnal endive salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g Bacon; 150 g Emmental cheese; 75 g Walnut kernels; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Oil; 1 small onion; 1 Head endive salad

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g Bacon
150 g Emmental cheese
75 g Walnut kernels
4 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Oil
1 small onion
1 Head endive salad

Directions

1
Fry the bacon in a hot pan until golden brown, take it out and let it drain on kitchen paper. Cut cheese into thick sticks. Cut walnuts in half. Season vinegar with salt, pepper and sugar, add oil.
2
Peel and finely chop the onion. Fold into the vinaigrette. Clean the endive, pluck into pieces and wash. Break the bacon into pieces. Mix salad, cheese, walnuts and bacon in a bowl and arrange on 4 small plates.
3
Pour some vinaigrette over it. Add the rest. It goes well with toasted rye bread.