The bitterness of the endive and sweetness of the red pepper are terrific together. Tied together with a simple mustard vinaigrette, it's a nice accompaniment for any rice, pasta or legumes as a light dinner.
Ingredients (per person)
1 endive, sliced thin (cut pieces with thick core in half if you like)
1/4 cup thinly sliced red pepper
1 t course mustard or dijon mustard
1T sherry or red wine vinegar
1T olive oil
freshly ground black pepper to taste
Place the sliced endive and pepper on separate salad plates. Whisk together dressing ingredients and lightly dress salad. Serve and enjoy.
No comments:
Post a Comment