1/2 cup of crisp spinach leaves, washed and drained, chopped into fine strips (20 g)
1 tablespoon of fresh tarragon, minced
1 medium orange, peeled
1 clove of garlic, cut in half
3 small endive roots (300 g), washed and drained, chopped into fine strips
1 small onion (80 g), cut into thin slices
Dressing
2 tablespoons of vinegar
1 tablespoon of prepared mustard or mustard seeds
1 1/2 tablespoons of olive oil
1 teaspoon of salt
1/2 cup of crisp spinach leaves, washed and drained, chopped into fine strips (20 g)
1 tablespoon of fresh tarragon, minced
1 medium orange, peeled
1 clove of garlic, cut in half
3 small endive roots (300 g), washed and drained, chopped into fine strips
1 small onion (80 g), cut into thin slices
Dressing
2 tablespoons of vinegar
1 tablespoon of prepared mustard or mustard seeds
1 1/2 tablespoons of olive oil
1 teaspoon of salt
Peel the orange, removing the white pith
Cut into chunks on a plate or bowl, reserving the juice
Mince the garlic in the salad bowl and add the spinach leaves, endive roots, orange, onion, and tarragon
Dressing: In a small bowl, mix together the salt, reserved orange juice, vinegar, and mustard
Add the olive oil in a thin stream, whisking continuously with a manual whisk (chicote), until a consistent mixture forms
Drizzle the dressing over the salad, stir well, and serve immediately.
