Endive salad with mustard-honey dressing

Name: Endive salad with mustard-honey dressing
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g waxy potatoes; 4 Eggs (size M); 1 collar Dill; 3-4 Tbsp medium hot mustard; 3-4 Tbsp liquid honey; 300 ml Vegetable broth (instant); 40 g Cashew nuts; 1 (400 g) Head endive salad

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g waxy potatoes
4 Eggs (size M)
1 collar Dill
3-4 Tbsp medium hot mustard
3-4 Tbsp liquid honey
300 ml Vegetable broth (instant)
40 g Cashew nuts
1 (400 g) Head endive salad

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Meanwhile boil eggs for 9 minutes until hard. Quench eggs cold, peel and cut into eighths. Wash dill, dab dry and pluck flags from the stalks, except some for garnishing. Chop the dill finely. Mix mustard, honey and stock. Add dill and fold in.
2
Drain potatoes, rinse, peel, slice and mix with dressing. Let potatoes stand for about 30 minutes. Roast cashew nuts in a coated pan without fat until golden brown. Clean the salad, cut into strips, wash and drain. Fold the lettuce, eggs and cashew nuts into the potato salad. Garnish with remaining dill. Baguette tastes good with it