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Endive, apple, comté and dried fig salad
Sunday 10 December 2006
Ingrédients
4 endives, 2 apples, 200g comté, 2 dried figs, 1 tbsp mustard, 1 tbsp cider vinegar, 2 tbsp walnut oil, 3 tbsp olive oil
Serves 4
Cut the dried figs into little pieces.
In a bowl, mix the mustard with the vinegar, walnut oil and olive oil.
Season the figs with salt and pepper. Wash the endives, and cut into slices 1cm thick.
Peel the apples, remove the core and pips and cut into cubes.
Cut the cheese into cubes.
Put together the endives, apples, figs and comté.
Cover with the sauce and mix. Serve cold.
