For ➍4 slices bacon
3 endives
1 green apple
50 g walnuts
200 g old cheese
1 shallot
raisins
watercress
chervil*
dressing:
3 tbs sour cream
dash of apple juice
splash of cider vinegar
dash of walnut oil
honey
pepper & salt
Preheat the oven to 170°C. Put the bacon strips on a baking sheet or a silicone mat. Bake in the oven until crisp (10-12 m).
Meanwhile, put the sour cream, apple juice, a dash of walnut oil, a dash of cider vinegar and honey in a mix cup. Mix with the hand blender. Add a little salt and pepper from the mill.
Cut the heads of endives and chop. Put in a large bowl.
Cut the apple into fine strips. Add to the endives. Add a handful of raisins, chopped walnuts and watercress to the salad.
Chop the shallot, add to the salad. Add some chopped chervil.*
Mix everything.
Use a peeler to shred the cheese over the salad.
Cut the slices of crispy bacon into small pieces. Add them to the salad.
Pour the dressing over the mixed salad.
Serve in a soup bowl or a deep plate.
Meanwhile, put the sour cream, apple juice, a dash of walnut oil, a dash of cider vinegar and honey in a mix cup. Mix with the hand blender. Add a little salt and pepper from the mill.
Cut the heads of endives and chop. Put in a large bowl.
Cut the apple into fine strips. Add to the endives. Add a handful of raisins, chopped walnuts and watercress to the salad.
Chop the shallot, add to the salad. Add some chopped chervil.*
Mix everything.
Use a peeler to shred the cheese over the salad.
Cut the slices of crispy bacon into small pieces. Add them to the salad.
Pour the dressing over the mixed salad.
Serve in a soup bowl or a deep plate.
*Optional.
