Baby endive, semi-dried tomato, pine nut and vincotto salad


  • Serves 10 people

  • 100 gm pine nuts
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 60 ml (¼ cup) vincotto
  • 300 gm baby curly endive, torn into bite-sized pieces
  • 240 gm drained semi-dried cherry tomatoes (see note)
01   Preheat oven to 180C. Roast pine nuts on an oven tray, shaking occasionally, until lightly browned (6-8 minutes), then set aside to cool.
02   Combine olive oil and vincotto in a bowl, season to taste and set aside.
03   Combine endive, tomato and pine nuts in a bowl, drizzle with dressing, toss to combine and serve.
Note Semi-dried cherry tomatoes are available in jars at select grocers and Simon Johnson. To make your own, halve 500gm ripe cherry tomatoes, combine with a little olive oil and a pinch of salt and place on an oven tray lined with baking paper. Stand tomatoes in sun on a hot sunny day until reduced by half (35C for 8 hours). Alternatively, you can dry them in a dehydrator or a cool oven (70C) for 4 hours or until semi-dried.

This recipe is from the March 2013 issue of Australian Gourmet Traveller.
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