Carrot and Belgian Endive Salad

The fresh crunch of carrot and angular, slightly bitter flavor of Belgian endives combine beautifuly with a classic vinaigrette, especially if made with a touch of honey.  Complement a grilled meat or fish, or marinated tofu with this.

Living in Belgium, I grew accustomed to "salade" as the side dish to a platter. This is a common side salad for lunches and dinners served in Belgium, sitting side-by-side to the main dish.  Not haute cuisine, maybe, but darn good fixings for family summer BBQ fun.  For sure.
5-6 carrots, grated
1 large Belgian Endive, sliced
1 green onion, sliced
fresh mint leaves

sauce:
3 Tbsp rice vinegar
3 Tbsp olive oil
1 Tbsp honey
1/2 tsp dried dill weed
1 tsp Dijon mustard
fresh ground pepper
1 clove garlic minced through a press

Whisk together the sauce ingredients in a small bowl.

Toss with the carrot, endive and green onion. Serve garnished with mint leaves.

Serves 4 as a side dish.