2 small or 1 large bulb chicory (French or Belgian endive (Witloof chicory) (French or Belgian endive (Witloof chicory (French or Belgian endive (Witloof chicory)) about 225 g (1/2 lb) in all
30 ml (2 tbls) sesame seeds
2 oz (50 g) chopped walnuts
100 g (1/4 lb) black (Concord) grapes
30 ml (2 tbls) sesame oil
60 ml (4 tbls) white wine vinegar
1 clove garlic crushed with a pinch sea salt
freshly ground black pepper
30 ml (2 tbls) sesame seeds
2 oz (50 g) chopped walnuts
100 g (1/4 lb) black (Concord) grapes
30 ml (2 tbls) sesame oil
60 ml (4 tbls) white wine vinegar
1 clove garlic crushed with a pinch sea salt
freshly ground black pepper
method
1. Chop the chicory (endive) and divide it between 4 small bowls.
2. Put the sesame seeds into a heavy frying-pan without any fat and set them on a moderate heat until they brown, shaking the pan from time to time.
3. Turn them out immediately and cool them.
4. Scatter the sesame seeds and walnuts over the chicory (endive).
5. Halve and seed the grapes and put them around the edges of the bowls.
6. Beat the oil, vinegar, garlic and pepper together to make the dressing and spoon it over the salads.
2. Put the sesame seeds into a heavy frying-pan without any fat and set them on a moderate heat until they brown, shaking the pan from time to time.
3. Turn them out immediately and cool them.
4. Scatter the sesame seeds and walnuts over the chicory (endive).
5. Halve and seed the grapes and put them around the edges of the bowls.
6. Beat the oil, vinegar, garlic and pepper together to make the dressing and spoon it over the salads.
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