Fennel and Endive Salad with Rose Vinaigrette

Name: Fennel and Endive Salad with Rose Vinaigrette
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Global
Ingredients: 3 larges endives, core removed, and thinly sliced; 79 milliliters safflower or canola oil; 2 large heads fennel, core removed, fronds reserved, and thinly sliced; 1 lemon, juiced; 1 orange, juiced; 10 grinds freshly ground black pepper; 2 pinches A couple salt; 1 large shallot, finely minced; 2 teaspoons sugar (preferably superfine); 237 milliliters walnuts halves, toasted; 79 milliliters dry rose wine, preferably Provencal-style; 113 grams Danish or other mild blue cheese

You can never have too many side dish recipes, so give Fennel and Endive Salad with Rose Vinaigrette a try. This gluten free and vegan recipe serves 6. One portion of this dish contains approximately 5g of protein, 25g of fat, and a total of 294 calories. Head to the store and pick up shallot, grinds pepper, danish, and a few other things to make it today. From preparation to the plate, this recipe takes around 10 minutes.

Instructions

Combine fennel, endive and reserved fennel fronds in a large mixing bowl. In a separate bowl, whisk together the wine, citrus juice, sugar, shallot, salt, pepper, and oil until combined. Toss fennel and endive with dressing. Toss in the toasted walnut halves and crumbled blue cheese and serve immediately.

Ingredients you will need

Walnut Halves