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

Elaboration

  1. In a bowl put the yogurt, mustard, coriander and lemon and mix well with the rods.
  2. Place the endive leaves on a plate and dress them with the yogurt sauce.
  3. Sprinkle with the peeled walnuts.