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Parve
Easy
8 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
Chanie was kvelling about her super-fresh fridge-clean-out salad, and that got me in the mood of endives. I knew I wanted them to balance the sweetness of the melon!
8 slices watermelon
2 endives, cleaned and sliced
1 red onion, thinly sliced
1 5-ounce (140-gram) bag mixed greens
2 ounces (55 grams) basil, thinly sliced
1 avocado
1 shallot, finely chopped
1 tablespoon wholegrain mustard
1 tablespoon Tonnelli Red Wine Vinegar
1 teaspoon Heaven & Earth Lime Juice
1/4 cup Gefen Maple Syrup
1/2 cup olive oil
salt
pepper
Spray the watermelon with cooking spray, and grill on both sides. Lay on serving plates.
In a large bowl, mix salad greens, endives, red onion, basil, and avocado.
In a medium bowl, whisk shallot and mustard. Add vinegar, lime juice, maple syrup, oil, salt and pepper, and mix.
Toss and serve over the watermelon.
Photography by Hudi Greenberger Food Styling and Props by Chavi Feldman
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