Method
- Pull the inner leaves from the frizzee and add to the oak leaf. Add all leaves together and wash thoroughly.
- Drain and dry the leaves before serving.
Dressing
- ¼ tsp Grain Mustard
- 1 tbsp Red wine Vinegar
- 4 tbsp Olive Oil
- Salt
- Pepper
Mix all the dressing ingredients together and coat the leaves – serve immediately.
Ingredients
Serves 4 to 6
- ¼ Frizzee Endive
- ¼ Oak Leaf (Chopped)
- 100g Baby Red Chard
- 50g Roquette
- 15g Micro Coriander
- 15g Micro Red Amarynth
- 15g Micro Celery