Spicy Clementine Salad with Yogurt Dressing
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Difficulty:
easy
Difficulty
Preparation:
1 min
Preparation
Ingredients
for
4
- Ingredients
- 3 Clementine
- juice of Clementine
- 2 shallots (or substitute 1 onion)
- 200 grams Brie
- 250 grams Yogurt (0.1% fat)
- 16 Endive (about 1-2 heads)
- 2 tsps hot Mustard
- 3 Tbsps lemon juice
- peppers
- salt
- ½ bunch parsley
Preparation steps
1.
With a sharp knife, cut off peel from two of the clementines. Cut between membranes to remove whole segments, then halve them. Squeeze juice from remaining clementine. Cut brie into cubes and finely chop shallots. Set a few sprigs of parsley aside for garnish and finely chop the rest. In a bowl, combine brie, clementine pieces, shallot, finely chopped parsley and lemon juice. Season with salt and pepper and mix well.
2.
Rinse endive leaves and stuff with clementine mixture. Place 3-4 endive leaves on each plate and garnish with reserved parsley. To make dressing: Whisk yogurt with mustard and clementine juice, and season with salt and pepper. Drizzle dressing over stuffed endives.
