Black Radish, Endive and Apple Salad


for the dressing:
150 ml cider vinegar
2 tablespoons runny honey
3 tablespoons lemon juice
2 small cinnamon sticks
3 tablespoons olive oil
coarse sea salt and black pepper, to taste

for the salad:
2 small apples
6 red or white Belgian endives, trimmed, leaves separated and core removed
black radish sliced 1/16 inch/1 to 2 mm thick on a mandolin
parsley, coarsely chopped


1. Start with the dressing. Place the vinegar, honey, lemon juice, and cinnamon in a small saucepan. Bring to a boil, then reduce the heat to medium and simmer for 10 to 15 minutes, until the reduction is thick and syrupy and there is 3 1/2 tablespoons left. Remove from the heat and set aside to cool before removing the cinnamon stick and whisking in the olive oil, along with a scant 1/2 teaspoon of salt and a good grind of black pepper.

2. Quarter and core the apples just before serving, then slice them thinly (1/16 inch/1 to 2 mm), lengthwise. Place in a large bowl and add the endive, radish, and parsley. Pour over the dressing, toss everything together, and serve.

Vicky Skingley