Spring Endive Salad with Lemon Balm

This is a delicious spring salad with the fresh flavour of lemon balm. It’s great as a light lunch and works well as a side dish with many meals.

Serves: 4
Preparation time: 15 min

Ingredients:

Salad

• 6 heads of Belgian endive
• 4 tablespoons walnuts
• 2 tablespoons raisins and/or currants
• 4 tablespoons lemon balm leaves

Dressing

• 100 ml vinegar
• 300 ml oil
• Half an onion
• 2 teaspoons wholegrain mustard
• Salt and pepper
• 1 tablespoon sugar
• Half a bunch of parsley

Method:

1. Pour the vinegar into a bowl. While whisking, slowly drizzle in the oil. Whisk in the mustard, followed by the sugar. Season with salt and pepper.
2. Finely chop the onion and add to the dressing. Chop the parsley and stir it in as well.
3. Remove the base of the endives and cut them in half. Remove the bitter core and finely slice the leaves.
4. Mix the endive with the dressing and raisins in a large bowl.
5. Roughly chop the walnuts and finely chop the lemon balm leaves. Add both to the bowl.
6. Mix the salad well and it’s ready to serve!

Variation tip: Add some dried apricots for extra sweetness.