IngredientsServings: As desired
- 125 gr of natural yogurt
- 20 gr of mustard
- Chopped caramelized pecans
- 1/2 teaspoon coriander
- Juice of 1 lemon
- Washed endives
- In a bowl put the yogurt, mustard, coriander and lemon and mix well with the rods.
- Place the endive leaves on a plate and dress them with the yogurt sauce.
- Sprinkle with the peeled walnuts.