Endive-Papaya Salad

Endive-Papaya Salad
  • 4 servings
  • 0:15 Preparation
  • 0:00 Cooking
  • 0:15 Total Time

Ingredients

Add all
  • 2

    endives, leaves separated and washed

  • 1/2

    lemon juice

  • 2

    small papayas, peeled and cubed

  • 1/2 cup
    (125 mL)

    toasted walnuts

  • 1/4 cup
    (60 mL)

    watercress

  • Dressing:

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 1 tsp.
    (5 mL)

    honey

  • 2 Tbsp.
    (30 mL)

    balsamic vinegar

  • 1/3 cup
    (80 mL)

    olive oil

  • 1 tsp.
    (5 mL)

    sesame oil

  • freshly ground pepper to taste

Preparation

In a bowl, sprinkle endive leaves with lemon juice to prevent discolouration. Arrange endive leaves in four plates, add cubed papaya, walnuts and watercress.

In a small bowl, mix mustard with honey, balsamic vinegar, olive oil, sesame oil and pepper. Drizzle dressing over salad and serve.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007