Endive salad with smoked salmon and port sauce
Ingredients for 2 servings:
2-3 slices of smoked salmon
Freshly toasted almonds
Favorite cheese cubes
2 dried figs (juicy)
½ teaspoon mint and chives (dry or fresh)
1 tablespoon coarse mustard, medium-strong
1 teaspoon soy sauce
2-3 tablespoons white port
4 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon dried shallots and chives
1 teaspoon parsley
Start with the salad sauce to give it time to marinate and spread all its flavors. Emulsify all the ingredients in a bowl or jar, starting with the mustard. While whisking, pour in the oil in a thin stream, then the other liquids. Finish with the spices. Cover and refrigerate.
Rinse the vegetables. Peel the avocado and cut it into cubes. Remove the heart from the endives, as well as part of the base. Cut the leaves into strips (reserve 2 leaves for decoration).
Place the endives in a salad bowl. Sprinkle with cubes of avocado and cheese, chunks of smoked salmon and dried figs and roughly chopped almonds. Season with mint and chives. Decorate with a few whole endive leaves, filled with smoked salmon and avocado (or else).
Serve the endive salad with a gravy boat filled with port sauce for everyone to dose.