Endive and Fennel Salad With Mint and Orange-Blossom Dressing
"Shamelessly swiped from the 'net ... a recipe by Ptolemy Mann. “This is one of my favourite salads, simple and clean, and very refreshing for the taste buds,” Mann says. It’s a perfect palate-cleanser after the terrine. The wonderfully tart, fresh dressing has a sweetness because of the honey and orange blossom. Mann refuses to use vinegar in her dressing, relying on lemon and lime – “It’s so much subtler.”..."
INGREDIENTS
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4 endives, a mixture of green and red
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2 fennel bulbs
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1 bunch mint leaf, picked from stems
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2 garlic cloves, peeled
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4 tablespoons olive oil
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2 tablespoons lemon juice
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1 tablespoon lime juice
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1 teaspoon runny pale honey
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1 teaspoon orange blossom water
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salt and pepper
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