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Txcheerleader
Endive Salad
Endive salad with mushrooms, mustard and pine nuts.
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Ingredients
Directions
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Roast the pine nuts in a frying pan without oil or butter in 3 min. Golden brown. Change regularly and let cool on a plate.
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Clean the mushrooms with kitchen paper and cut into quarters. Squeeze out the orange.
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Heat the oil in a frying pan and fry the mushrooms over a high heat for about 5 minutes.
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Pour half of the orange juice and boil for another 2 minutes. Allow to cool for about 10 minutes. Season with salt and pepper.
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Make a dressing in a bowl from the rest of the orange juice, the mustard and the oil. Cut the endive finely.
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Add the endive and the mushrooms and season with salt and pepper. Sprinkle the salad with the pine nuts.
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Nutrition
250Calories
Sodium0% DV1.150mg
Fat37% DV24g
Protein8% DV4g
Carbs1% DV4g
Fiber24% DV6g
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