Crisp, pale endive leaves, crumbled blue cheese and toasted walnuts meet an unexpected dressing, deep purple and herbal. It starts with Maison Perrotte’s Wild Blueberry, Mint & Green Chartreuse Jam, from Anne-Sophie Pic’s recipe, woodland first, then bright.
Serves 4 · 15 min
Ingredients
- 2 tbsp Anne-Sophie Pic Wild Blueberry, Mint & Green Chartreuse Jam (Maison Perrotte)
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- Salt and pepper
- 4 Belgian endives, leaves separated
- 3 oz (85 g) crumbled blue cheese
- 1/3 cup (40 g) toasted walnuts
Method
- Whisk 2 tbsp of the wild blueberry, mint & Green Chartreuse jam with 1 tbsp red wine vinegar, 3 tbsp olive oil, salt and pepper.
- Separate the leaves of 4 Belgian endives and arrange them on a platter.
- Scatter over 3 oz (85 g) crumbled blue cheese and 1/3 cup (40 g) toasted walnuts.
- Drizzle with the dressing just before serving.
The star of this recipe: Anne-Sophie Pic Wild Blueberry, Mint & Green Chartreuse Jam, by Maison Perrotte.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
