<p>Charring endive and fennel gives texture and flavor to a healthy winter lentil salad while dried plums add sweetness to counter the sharp edge of the shallot vinaigrette.</p>
<p>Charring endive and fennel gives texture and flavor to a healthy winter lentil salad while dried plums add sweetness to counter the sharp edge of the shallot vinaigrette.</p>
Ingredients

    35 g / 1/4 cup Diced Dried Plums
    60 ml / 1/4 cup Shallot Vinaigrette
    Vegetable oil
    1 fennel bulb, cored and sliced, reserving fronds for garnish
    6 endive spears, halved
    1 g / 1/4 teaspoon salt
    120 g / 3/4 cup cooked black lentils, such as beluga

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Instructions

    Soak the dried plums in the vinaigrette.

    Heat a grill pan over medium-high heat. In a bowl, mix the fennel and endive with enough oil to lightly coat. Season with salt.

    Put the fennel and endive on the grill pan and grill until charred on at least one side. The core of the endive should soften but not become completely soft. Return the fennel and endive to the bowl and mix with the plums and shallot vinaigrette. Add the lentils and some of the fennel fronds and mix to combine. Serve warm or at room temperature.

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