Endive, Orange and Walnut Salad with Walnut Oil Vinaigrette

Raw endive's bitterness calls for two counterweights: sugar and fat. Orange in rounds brings the first, walnut oil and crushed walnuts the second, and maple syrup in the vinaigrette bridges the two. Sprouted quinoa, or simply cooked, gives enough substance for the salad to stand in as a meal. The vinaigrette is shaken together in a jar, which takes a minute and saves you pulling out a whisk. Fifteen minutes in total, with no cooking at all if you go with sprouted quinoa.

Ingredients

Walnut Oil Vinaigrette

• 3 tablespoons lemon juice
• 1 tablespoon walnut oil (or olive oil)
• 1 tablespoon maple syrup
• Black pepper and sea salt, to taste

The Salad

• 2 endives
• 2 large handfuls of baby greens
• 1 1/2 cups sprouted or cooked quinoa (or amaranth, or buckwheat)
• 2 small oranges, sliced into rounds (or mandarin, grapefruit, blood orange)
• Finely chopped chives, or other herbs
• 1 large handful of roughly crushed walnuts

Method

1. Combine the lemon juice, walnut oil and maple syrup in a glass jar. Season with salt and pepper, close and shake vigorously.
2. Taste and adjust if needed.
3. Cut the endives into thin wedges lengthwise.
4. Arrange them with the baby greens, quinoa and orange rounds.
5. Sprinkle with chopped chives and crushed walnuts.
6. Pour the vinaigrette over the salad, or serve it on the side.

Tip

This salad keeps for two days or more in an airtight container in the fridge, provided you store the vinaigrette separately. The vinaigrette alone keeps for at least a week chilled, and takes very well to a touch of mustard.

FAQ: your questions about raw endive and walnuts