Endive autumn salad

Tantalize your taste buds with a flavorful Endive Autumn Salad, bursting with seasonal ingredients and a perfect harmony of textures and flavors.

Ingredients:

• 16 endive leaves
• 3 tablespoons soft goat cheese
• 1 tablespoon Greek yogurt
• juice and zest of half a small lemon
• 1 handful dried cranberries
• 1 handful diced apple (skin on if you like – I do) – I had mini apples in my veg box, so I used 4
• 1 handful candied walnuts (I buy them that way, but they can be made by tossing the nuts with a tbsp of balsamic, a tbsp of brown sugar and some salt and roasting in a medium oven for a few minutes – watch them or they burn)
• salt and pepper

Instructions:

1. Combine the goat cheese and yogurt with lemon juice and lemon zest
2. Mix in the apple and cranberries, and season generously
3. Fill the solid part of the endive with the mixture (alternatively, put it in a bowl and serve with endive leaves and raw vegetables)
4. Place walnuts in a zip lock bag, seal it, and crush them into a coarse texture using a mug or rolling pin. Sprinkle the crushed walnuts on top
5. If you mastered the previous step, you can easily handle this one:
6. Incorporate diced celery to enhance the classic Waldorf flavor
7. Introduce diced roasted chicken and serve it over chopped salad greens
8. Alternatively, serve on a bed of cous cous
9. Stir in a teaspoon of freshly chopped tarragon to the goat cheese mixture
10. Toast French bread slices, rub them with garlic, drizzle some olive oil, and spread the mixture (excluding the endive) on top to create crostini.

Summary:

• Calories: 411 kcal
• Fat: 19 g
• Protein: 18 g
• Carbs: 55 g
• Potassium: 1952 mg
• Magnesium: 121 mg