Belgian Endive with Blue Cheese and Smoked Almond Salad with Honey and Oil Vinaigrette

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Chef Alain Bossé, Saltscapes
Serves 4


4 heads Belgian endive. Cut base, separate leaves
¼ cup (50ml) cilantro, roughly chopped
4 oz (125g) blue cheese, crumbled
4 oz (125g) smoked almonds, roughly chopped

3 oz (85g) olive oil
1 clove garlic, minced
2 tbsp (30ml) honey
1 tbsp (15ml) lemon juice
1 oz (28g) white wine vinegar
Salt and pepper to taste


Place all salad ingredients in bowl. Put dressing ingredients into a non-metal bowl and whisk well (ingredients may also be placed in a mason jar and shaken well) Pour dressing over salad and gently toss. Serve.
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