HomeAbout UsProductsSustainability InitiativesProduction MethodsRecipesContactsVideosPhotosHistory

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.

 


 
Copyright 2009
Peter Schreurs and Sons
Privacy Policy

Home About Us Products Sustainability Initiatives Production Methods Recipes Contacts Videos Photos History