Recipe by Chef Payne Harding, Cache Restaurant
Inspired by his mother Linda Harding, this recipe is perfect for al fresco dining and a transition from hot summer nights to cool fall evenings.
Belgium Endive Salad (serves 2)
2 Belgium endive (sliced, core removed)
4 oz blue cheese
4 oz candied walnuts
4 oz Granny Smith apples
2 oz lime juice
5-8 oz walnut oil
2 oz Champagne vinegar
1 handful chopped parsley & thyme
1 tbsp honey
1 tsp Dijon mustard
salt & pepper to taste
Boil walnuts in simple syrup – dry them – fry in clean oil.
Garnish assembled salad with cracked pepper and more blue cheese.