Belgian Endive, Mascarpone, Mint & Raspberry Salad
This beautiful summer salad almost makes you feel like you are eating dessert... okay, maybe not exactly, but it's indulgent and delicious.
Ingredients
- 5-6 Belgian Endives, leaves separated and washed
- 1 Cup raspberries
- 1 8.8 oz tub of Murray's mascarpone cheese or any high quality mascarpone cheese
- 1/2 Cup fresh mint coarsely chopped
- 2 Tbsp honey separated
- 1 Tbsp olive oil
- 2 Tbsp high quality balsamic vinegar*
- Salt and pepper
Instructions
- Mix one tablespoon of honey with mascarpone cheese. Set aside.
- In a separate bowl, combine vinegar, Olive oil, one tablespoon of honey, salt and pepper. Whisk to combine.
- Add endive leaves to a large bowl. In the center, scoop sweetened mascarpone cheese. Sprinkle the raspberries on top and Drizzle the balsamic dressing over the salad and garnish with the mint.
- When eating, try to get all the ingredients combined in one bite. The cheese really ties it all together.
Notes
* A high-quality balsamic vinegar should be thick with grape must and aged for a minimum of 12 years. Yum!
Tried this recipe?Let us know how it was!