Endive, Mango & Avocado Salad
with Goat Cheese & 18-Year Aged White Balsamic
By Debbie Kornberg
This is a lovely salad to serve any time of year and adds a light freshness to any meal.
The 18-year aged white balsamic brings this salad together and is my secret weapon to making the salad pop with flavor.
3 - 4 small endives, sliced into rings
1 mango, chopped small
2 – 3 Tbsp. SPICE + LEAF Galili Olive Oil
2 – 3 Tbsp. SPICE + LEAF 18 Year Aged White Balsamic Vinegar
1 avocado, chopped small
3 oz goat cheese, crumbled – omit if vegan
Pinch of sea salt to taste
Place chopped endives and mango into a medium size bowl. Then add olive oil, white balsamic and salt. Gently mix everything together. Then add avocado and goat cheese. Continue to gently mix together. Taste it to make ensure there is sufficient balsamic and salt. Ready to serve.
Note: It is recommended to prepare salad only when ready to serve. If you want to prep ahead, have everything cut up except for the avocado and kept separately. Only combine ingredients when ready to serve.