Execution :

ENDIVE SALAD, the execution :

Cut the end of both the endives and gently break off all the leaves, one by one, arranging them on a serving dish so that they resemble little boats in which to carry the ingredients. Crumble over the Gorgonzola Dolcelatte making sure each leaf gets an equal helping. Take your honey and, raising the spoon high over the salad, drizzle over the salad creating a lovely cobweb effect over the leaves. Then pour over the olive oil in a similar way. Finally, toast the pinenuts lightly in a saucepan and when done scatter over the endives.

Serve with a chilled glass of Gabbiano Pinot Grigio IGT Delle Venezie

Gabbiano Pinot Grigio is available in branches of Asda and Sainsbury’s priced from £6.49