Cecilia De Rafael Agata 20

orange salad


Ingredients: Belgian endive


oranges
French mustard

vinegar extra virgin olive oil
salt and pepper to taste Clean and wash the

' endives and cut it lengthwise. Peel the oranges
cut to the outside of the rind and cut into slices that you will boil the water for a few minutes.
Place the endive in a beautiful white porcelain bowl and seasoned with olive oil, vinegar, pepper and salt.
Finally, the orange slices and French mustard.
Garnish with orange segments.