- 600 gr of Belgian endive
- 6 spoons of extra virgin olive oil
- 3 spoons of Apple Vinegar of Varvello High Line
- 1 teaspoon of French mustard
Wash and dry well, then cut the leaves and cut them in strips, arrange them in a large salad bowl.
Mix in a bowl mustard, oil, Apple Cyder Vinegar – Varvello High Line, salt, then season your dish.