Today’s recipe is from Masterchef regular and Michelin-Starred Pied a Terre founder, David Moore. A simple easy to make dish – Endive and Fennel Salad with Sweet Roasted Pine Nuts.
David has 30 years experience in the hospitality industry and a wealth of ventures under his belt including his joint venture, The Devereux and street-food concept in London’s Shoreditch, Cook Love.
2 tablespoons pine nuts
1 teaspoon of caster sugar
zest and juice of 1 lemon
1 tablespoon sherry vinegar
3 tablespoons extra virgin olive oil
1 Cox apple (sliced finely)
2 fennel bulbs, trim off tops and slice the bulbs thinly
2 Belgian endives, sliced thinly length ways
2 teaspoons chopped fresh tarragon
Salt and freshly ground pepper
Roast pine nuts on a non-stick pan. When coloured add in caster sugar and caramelise – be careful these will be very hot.
Put the lemon zest and juice in a good sized bowl, add vinegar, olive oil and then add all other ingredients covering and coating them in the vinaigrette.
Salt and pepper to taste