INGREDIENTS:

• 600 gr of Belgian endive
• 6 spoons of extra virgin olive oil
• 3 spoons of Apple Vinegar of Varvello High Line
• 1 teaspoon of French mustard
• salt
• pepper

Wash and dry well, then cut the leaves and cut them in strips, arrange them in a large salad bowl.
Mix in a bowl mustard, oil, Apple Cyder Vinegar – Varvello High Line, salt, then season your dish.