Endive Water Chestnut Salad
- Level: Easy
- Yield: 4 servings
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
Honey-Glazed Walnuts
1 cup walnuts
2 tablespoons honey
Pinch cayenne pepper
Pinch salt
Endive and Water Chestnut Salad
2 endives, leaves separated
2 cups canned water chestnuts, drained and cut in half
1 red finger chile, sliced
1 tablespoon honey
1 tablespoon white wine vinegar
Juice of 1 lime
Salt
Directions
- For the honey-glazed walnuts: Preheat the oven to 350 degrees F. Line a baking tray with parchment paper.
- Place the walnuts on a baking tray. Drizzle the honey over the walnuts, season with cayenne and salt.
- Bake in the oven until walnuts are golden brown, approximately 10 minutes.
- For the endive and water chestnut salad: Put the endives, water chestnuts and chile in a bowl. Add the honey, white wine vinegar and lime juice, gently toss to coat. Season the salad with salt. Garnish with the honey-glazed walnuts.