Belgian Endive & Mushroom Salad
2 yellow Belgian endive
1 purple Belgian endive
6 radish, thinly sliced
1 lb cremini mushrooms, diced
1/4 cup pine nuts
1 small bunch basil, chopped
1/2 cup walnuts, roughly chopped
Chives, for garnish
Dressing
1/3 cup extra-virgin olive oil
1 large lemon, juiced
1 tbsp Dijon mustard
1 tsp garlic powder
Salt and pepper, to taste
Whisk together all the ingredients of the dressing, then set aside.
Assemble salad
Place the mushrooms, pinenuts and basil in a medium bowl and marinate with half the dressing.
On a large round platter, arrange the yellow leaves of the Belgian endive in the outer circle. Place the purple leaves in the inner circle, then place the radishes in the middle. Spoon the mushrooms in the center of the platter.
Sprinkle the walnuts over the endive leaves and top with remaining dressing.Garnish with chives
