Endive Apple Salad Endive

20241216 #breakfastdiary 1260, -5°C/partly cloudy, 20min/exercise(M) Over the past several years, cooking breakfast every morning, I've picked up all sorts of cuts, big and small. Handling knives and fire, the two most dangerous tools and elements in the world, always while racing against my commute time — it would be strange NOT to get hurt. Today too, I sliced my finger on the mandoline and the bleeding wouldn't stop, which flustered me for a moment. The whole world is watching our country's democratic resilience. Of course, I think that's the opposite of the question that came up in Han Kang's Nobel lecture — can the present help the past? Can the living save the dead? — I think it was thanks to the past helping the present, and the dead saving the living. On my way to work, like our country's Wolverine-level healing factor, the cut on my finger is now just a faint trace. Bleeding a little, here's #endiveapplesalad

1 endive, 1/2 apple, mint, Emmental cheese, walnuts, pink peppercorns, (dressing) 3T olive oil, 1T white wine vinegar, 1t whole grain mustard 👉Like this 1. Rinse the endive under running water and separate leaf by leaf. 2. Slice the apple, skin on, with a mandoline. 3. Arrange the endive, apple, cheese, mint, walnuts and pink peppercorns on a plate, then drizzle the dressing. Inspired by @leplat_pmj #breakfast #recipe #miraclemorning #endive

Inspired by @leplat_pmj