Whisk mustard, lemon juice, shallot, garlic, salt and pepper together, and slowly drizzle in olive oil to emulsify.
Dress endive, peaches, watercress and mint with vinaigrette.
Serve salad with prosciutto and hazelnuts over top.
Whisk mustard, lemon juice, shallot, garlic, salt and pepper together, and slowly drizzle in olive oil to emulsify.
Dress endive, peaches, watercress and mint with vinaigrette.
Serve salad with prosciutto and hazelnuts over top.
Food Allergy Consultant, Author, Blogger, Mother & Self-professed “Kitchen Geek”
Known for her sarcasm, wit, in-touch attitude and matchless knowledge of everything food, Wides is a national authority on how to find, afford, cook and eat minimally processed natural foodstuffs, or
Personal Chef, specializing in healthy meals!
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