Blood orange, red endives salad

Blood orange, red endives with labneh, tarragon & hazelnut

Serves 2-4
Preparation 20 minutes

INGREDIENTS

• Greek yogurt

• Red endives

• Toasted hazelnuts

• Thinly sliced blood oranges

Dressing:

• Tarragon

• Red vinegar

• Olive oil

• Thinly slices shallots

METHOD

Labneh:

Pour the greek yogurt into a mixing bowl and stir in salt.

Line another large bowl with a cheesecloth or muslin towel. Pour the yogurt mixture into the towel and drain it once to remove the excess water. Place in the fridge over a thieve and a bowl with a few weights. (I use cans) to press over the yogurt wrapped in the cheesecloth. Let it sit for at least 5 hours.

Seasoning:

Mice one shallot thinly.

Combine 3 tbsp of olive oil, one tbsp of red wine vinegar, and one tbsp of orange juice, and add the shallots.

Plate:

Place the labneh on a plate.

Toss the endives with some of the seasonings and set the rest aside.

Arrange some orange slices and endive leaves over the labneh.

Sprinkle with chopped hazelnuts and tarragon. Top up with the remaining dressing.