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Wintery Belgian Endives paired with blueberries from Uruguay, tomatoes and oranges from Spain – all wrapped up in a peach vinaigrette – a great side dish for potato pancakes or a lovely appetizer.

Ingredients:

• 2 Belgian endives, white or red
• 1/3 cup / 70 grams of fresh blueberries
• 1 organic orange
• 4-6 cherry tomatoes depending on their size
• Salt and fresh ground African pepper
• 1 tsp Riesling or other intensive wine mustard
• 1 tsp orange blossom honey
• 2 TBSPs peach vinegar
• 1 tsp red wine vinegar
• 2 TBSP canola, vegetable or sunflower oil
• Salt & fresh ground pepper

Putting it all together:

• Cut the bottom end of the endive off (approx. 1 inch / 2 cm) it is the bitter hard part, remove any damaged outer leaves
• On a board slice the endives the short way (horizontally) so you have almost square strips. Wash and dry them in a salad spinner and put in salad bowl.
• Add the washed blueberries and the washed and quartered tomatoes.
• Roll the orange on the counter to release the juices, now wash and dry it.
• Using a sharp knife remove the skin entirely including the white part. Cut the orange in half horizontally.
• Over the bowl with the endives and blueberries, cut the orange sections from in between the white sections and let them and the juices fall into the bowl. Squeeze the empty skins into the bowl before discarding. Repeat with the other ½ of the orange.
• Mix with salad tongs and set aside.
• In a bowl mix the salt, ground pepper, mustard, honey and the vinegars vigorously with a wire whisk. Add the oil while mixing. Taste and adjust the seasoning.
• Whisk once more and pour over the salad. Toss the salad to mix.
• Taste and adjust salt and pepper.
• Let sit 5 minutes so the flavors can blend, and toss once more before serving.