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Endive and Asparagus Salad

Serves: 6


2 cups asparagus sliced diagonally

2 Baby Endive washed, broken into leaves

2 oranges, peeled and sliced into rings

1 red onion thinly sliced

1/3 cup raspberry vinegar

2 tbsp canola oil

1 tbsp sugar

salt and pepper to taste





Blanch asparagus for 1 minute in boiling water, then drain, plunge into cold water and drain again.

In a bowl combine asparagus, endive, oranges and onion.

Whisk together other ingredients and add to bowl. Toss well and serve.


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Peter Schreurs and Sons
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