Ingredients:
•
3 tablespoons walnut oil
•
1 lemon, juiced
•
1 tablespoon agave or
maple syrup
•
1 tablespoon mild grainy
mustard
•
1 tablespoon fresh ginger,
grated
•
salt and pepper to taste
•
3 apples, peeled and
grated
•
1 & 1/2 cups grated
pumpkin
•
1/2 cup raisins
•
1/4 cup walnuts, chopped
•
1 Belgian endive
1 radicchio
Directions:
•
To make the dressing, mix
the dressing ingredients together in a small bowl and whisk well.
•
If you are using an
organic pumpkin such as a red kuri or Hokkaido you won’t need to peel the
outside, just clean it well. Otherwise, cut a slice from the pumpkin. Remove
the seeds and inner strings, and peel the outside off.
•
Grate or julienne the
pumpkin in fine pieces.
•
Peel and grate the apple.
•
Mix the apple and pumpkin
together and pour some of the dressing over (enough to moisten but not to
become too wet and soggy).
•
Add the raisins and walnut
pieces and mix again. If more dressing is needed, add.
•
Clean the Belgian endive,
slice the bottom end off and remove the individual leaves to have little “boats
or canoes”.
•
Clean the radicchio and
remove 2 or 3 leaves, depending on the size, slice the leaves in half so they
are about the same size as the Belgian endive.
•
Fill each leaf with a
tablespoon of the salad.
Serve with the rest of the dressing on the side
for individuals to help themselves.
