Crisp and refreshing, just what we want now.
| 3-4 | red and white Belgian endive, leaves separated |
| 1 sm | crisp apple such as pink lady, cored and thinly sliced |
| 3T | skin on almonds, roasted in a 375oF oven for 8 minutes or until golden |
| Parmigiano Reggiano for shaving or grating | |
| 1T | pear vinegar or fresh lemon juice |
| 2T | extra virgin olive oil |
| 1⁄4t | kosher salt |
| black pepper |
Roughly chop the roasted almonds.
Add the vinegar or lemon juice, olive oil and salt to a large mixing bowl, whisk to emulsify.
Add the endive, apple and almonds to the bowl, toss to combine. Season to taste with salt and lemon juice. Transfer the salad to a platter. Top the salad with a few cracks of black pepper and a generous amount of freshly grated Parmigiano Reggiano. Serve immediately.
Serves 2 as a starter.
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