Ingredients
GF, RSF, VGN 
15 mins 
6-8 - 1 large bunch endive (or another curly type of lettuce), washed & dried well
- 2 bunches of radishes, washed & dried well
- 1 cup walnuts
- Sea salt flakes
- Olive oil
Dressing
- 3 tbs strong french dijon mustard
- 2 tbs apple cider vinegar
- Juice of one large lemon
- ⅓ cup extra virgin olive oil
- Sea salt flakes
Method
- Tear the endive into large pieces and place them into a salad bowl.
- Finely slice the radishes into rounds and add them to the endive.
- In a medium sized jar, add the mustard, olive oil, vinegar, lemon juice and sea salt, and shake vigorously until combined.
- Place the walnuts into a frying pan and add a little olive oil and a sprinkling of sea salt. Toast for a few minutes until lightly browned.
- Drizzle the dressing over the endive and radishes, then mix it through the leaves a little with your hands.
- Lastly sprinkle over the toasted walnuts.
- Serve as a side or with fresh crusty bread. Yum!
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