Ingredients
2 Endives
Soft Cheese (to preference)
1 tsp Dukkah
1/4 Preserved Lemons (pulp removed)
2 tbsp Extra Virgin Olive Oil
1/2 tsp Honey
6 Walnuts (halved or diced)
Salt to taste
Wash the endives and cut the bottom to obtain whole leaves. Scatter them on a plate, crumble the cheese and the walnuts on top. Make the vinaigrette by whisking the olive oil, honey, dukkah and the chopped preserved lemon until the vinaigrette is nice and thick, drizzle over salad and serve.