Enticing endive with berries and seeds recipe

Ingredients

• 1 tablespoon Dijon mustard
• 1 tablespoon raw, unfiltered apple cider vinegar
• 2 tablespoons olive oil
• 1 clove garlic, pressed
• Sea salt to taste
• ½ teaspoon freshly ground black pepper
• Pinch cayenne

• 1 cup endive leaves
• 2 tablespoons lemon juice
• ½ head Bibb lettuce, torn into pieces
• ½ cup fresh basil leaves; reserve a few leaves for garnish
• ½ cup sunflower sprouts
• ½ cup red cherry tomatoes, halved
• ½ cup yellow cherry tomatoes, halved
• ½ cup carrots, shredded
• ¼ cup blueberries; reserve some for garnish
• ½ cup sunflower seeds

1. Whisk mustard and vinegar together in a small bowl until smooth. Add oil, garlic, salt, pepper, and cayenne and blend well.
2. Sprinkle the endive with lemon juice to avoid wilting.
3. Place the Bibb lettuce in a large salad bowl and cover with the endive leaves.
4. Combine basil, sprouts, tomatoes, carrots, blueberries, and sunflower seeds in a bowl and toss with the dressing.
5. Place the tossed salad on top of the endive and Bibb lettuce.
6. Garnish with blueberries and basil.