{"id":104908,"date":"2019-09-02T18:09:06","date_gmt":"2019-09-02T16:09:06","guid":{"rendered":"https:\/\/www.trait-tendance.com\/actualites\/fresh-grape-salad-walnut-and-hazelnut-mendiant-fourme-dambert-pdo-and-crispy-endives\/"},"modified":"2019-09-02T18:09:06","modified_gmt":"2019-09-02T16:09:06","slug":"fresh-grape-salad-walnut-and-hazelnut-mendiant-fourme-dambert-pdo-and-crispy-endives","status":"publish","type":"post","link":"https:\/\/www.trait-tendance.com\/en\/fresh-grape-salad-walnut-and-hazelnut-mendiant-fourme-dambert-pdo-and-crispy-endives\/","title":{"rendered":"Fresh grape salad, walnut and hazelnut mendiant, fourme d&#8217;ambert PDO and crispy endives"},"content":{"rendered":"<p>Ingredients (serves 4) :<br \/>\n300g washed grapes<br \/>\n2 large endives<br \/>\n200g Fourme d&#8217;Ambert PDO <strong><br \/>\n  <a href=\"https:\/\/www.trait-tendance.com\/en\/suppliers\/jean-yves-bordier\/\"><br \/>\n    <span style=\"text-decoration: underline;\">Jean-Yves Bordier<\/span><br \/>\n  <\/a><br \/>\n<\/strong><br \/>\n60g walnuts<br \/>\n60g Piedmont hazelnuts<br \/>\n<span style=\"text-decoration: underline;\"> Kalios<\/span> olive oil<br \/>\nNiora pepper oil <a href=\"https:\/\/www.trait-tendance.com\/en\/suppliers\/olivier-roellinger\/\"><br \/>\n  <span style=\"text-decoration: underline;\"><br \/>\n    <strong>Olivier Roellinger<\/strong><br \/>\n  <\/span><br \/>\n<\/a><br \/>\n4 tablespoons white balsamic vinegar<br \/>\n1 box of flat breadsticks with chilli or plain <strong><br \/>\n  <a href=\"https:\/\/www.trait-tendance.com\/en\/suppliers\/paisano\/\"><br \/>\n    <span style=\"text-decoration: underline;\">Paisano<\/span><br \/>\n  <\/a><br \/>\n<\/strong><br \/>\n\u00bd red onion<br \/>\n\u00bd bunch fresh basil<br \/>\nGround salt and pepper<\/p>\n<p><strong>Recipe:<\/strong><br \/>\nFinely chop the onion and set aside.<br \/>\nCut the grapes in half and set aside. Remove the core from the endives, cut them in half lengthways and then slice them lengthways. Add a pinch of salt, mix and set aside. Crush the walnuts and hazelnuts, then mix and set aside in a bowl. First, add the endives, vinegar and a few drops of niora pepper oil to a salad bowl. Add the raisins and mix again.<\/p>\n<p><span style=\"text-decoration: underline;\"><em>Finishing and straightening :<\/em><\/span><\/p>\n<p>Place two generous spoonfuls of salad on each plate. Sprinkle with crushed walnuts and hazelnuts. Cut three small slices of Fourme d&#8217;Ambert cheese and place them on the salad.<br \/>\nDrizzle with olive oil, salt and a twist of the pepper mill.<br \/>\nServe with a breadstick and a few fresh basil leaves.<\/p>\n<p>Serve and enjoy<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients (serves 4) : 300g washed grapes 2 large endives 200g Fourme d&#8217;Ambert PDO Jean-Yves Bordier 60g walnuts 60g Piedmont hazelnuts Kalios olive oil Niora pepper oil Olivier Roellinger 4 tablespoons white balsamic vinegar 1 box of flat breadsticks with chilli or plain Paisano \u00bd red onion \u00bd bunch fresh basil Ground salt and pepper [&hellip;]<\/p>\n","protected":false},"author":15,"featured_media":101235,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[204],"tags":[],"class_list":["post-104908","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe-notebook"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.5 (Yoast SEO v27.5) - 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