Endives Salad with prunes and chickpeas

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3 Tbsp of sherry vinegar

salt, pepper from a mill

1/2-1 tsp cayenne pepper

1 tsp sugar

4 Tbsp of olive oil

2 oranges

5 oz canned chickpeas

7 oz Sunsweet® Prunes

2 endives

7 oz of camembert cheese


1. Stir vinegar with salt, some freshly grounded pepper, cayenne pepper and sugar in a large bowl. Fold the olive oil in. Peel and fillet the oranges, keeping the juice. Mix the orange juice with the vinaigrette. Add chickpeas and prunes. Cover the bowl and let marinate in a cool place for approx. 30 minutes.

2. Clean and wash the endives, remove the leaves from the stem. If necessary, cut bigger leaves in smaller pieces. Cut camembert in smaller pieces.

3. Fold endives and orange fillets casually into the chickpeas-prunes-mixture and season again to taste. Prepare the salad with the camembert pieces.

Preparation time: approx. 20 minutes + time to marinate

Serves 4 people