Ingredients:
(serves 4 people) W F V B Gf Df Ef
2 heads of green Belgian endive
2 heads of red Belgian endive
1 bulb of fennel
½ cup of pine nuts
1 Oz. of aged pecorino cheese
2 Tbsp. of champagne vinegar
3 Tbsp. of Evoo
Himalayan salt to taste
Toast the pine nuts in a small skillet, stirring often until golden brown. Remove from skillet immediately and let cool down.
Wash the Belgian endive, discard the external leaves, and cut it thinly.
Wash the fennel bulb, discard the hard external layer and the green stalks but save some of the feathery green leaves for garnishing. Cut the fennel in half and slice it very thinly, either with a knife or with a mandolin.
Prepare the dressing by mixing oil, vinegar and salt in a small bowl. Transfer veggies into a salad bowl, add toasted pine nuts, add dressing, and toss. Slice the pecorino cheese with a vegetable peeler and serve.