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4:44pm Tuesday 28th February 2012 in Eating In
Ingredients (Serves Six)
4tbsp olive oil
Grated rind and juice of 1 medium orange
2tbsp of white wine vinegar
1tbsp tomato puree
1 large clove garlic, crushed with a pinch of sea salt
75g sun-dried apricots
50g roasted apricot kernels
Wash, rinse and chop up endives and place in a salad bowl.
Mix the oil, orange rind and juice, vinegar, tomato puree and garlic together in a separate bowl, and fold the resulting dressing into the salad.
Chop apricots into 1cm pieces. Fold the apricot pieces and apricot kernels into the dressed salad, saving a little to decorate the top of the salad.