Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Endive-Tomato Salad
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- Level: Easy
- Total: 15 min
- Prep: 15 min
Directions
- Whisk 1 teaspoon dijon mustard, 1/2 teaspoon kosher salt, 2 tablespoons white wine vinegar, 1 tablespoon hazelnut oil and 3 tablespoons olive oil in a large bowl. Add 1 pint halved cherry tomatoes, 3 chopped endives and 4 chopped cucumbers; season with salt and pepper and toss. Top with chopped toasted hazelnuts.
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