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Beer Recipes » Salad » Fennel and Endive salad with Wittekerke dressing
Relevant beers:  Wittekerke


1.5 oz sliced prosciutto
half bottle Wittekerke
1/4 cup lemon juice
2 tablespoons sugar
tablespoon Dijon mustard
1 tablespoon extra virgin olive oil
1 teaspoon finely grated lemon peel
2 1/4 pounds fennel bulbs (feathery green still attached)
1 1/4 pounds Belgian Endive
salt and pepper to taste
Fennel and Endive salad with Wittekerke dressing, Wittekerke, Ale, Salad, recipe, belgian beer store, online shop, beer planet


Place slivers of prosciutto into a non-stick frying pan, and heat until lightly browned and crispy (about 3 to 4 minutes). Set aside to cool and drain.

Whisk together the Wittekerke beer, lemon juice, sugar, mustard, oil and lemon peel until smoothly blended.

Mince enough of the fennel greens to make 2 tablespoons and set aside.

Trim off and discard tough fennel stems and root ends. Halve the bulbs vertically and slice into paper thin slices on vegetable slicer. Transfer to a large bowl and mix with about half of the dressing.

Remove and reserve 32 white endive leaves. Keep chilled until ready to use. Cut remaining endive crosswise into 1/4 to 1/2 inch slices and combine with fennel greens and fennel slices in dressing. Add remaining dressing and mix well. Adjust seasoning.

Spoon mixture onto salad plates or platter tucking whole endive spears around the edges in a decorative fashion. Sprinkle the prosciutto slivers atop the salad and season with freshly ground pepper.

Serve with a cold glass of Wittekerke.
Preparation Time:    15
Difficulty Level:    2
Source:    http://www.globalbeer.com

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