Tomato and Endive Salad

Servings

about 2 cups

COOKING TIME

15 Minutes

This recipe can be multiplied and keeps well for about 24 hours in the refrigerator.

1 Tbsp. Olive oil

1 tsp. Balsamic vinegar

1 tsp. Coarse ground mustard

1 tsp.. Maple syrup

1/8 tsp. Salt

1 to taste Black pepper

2 ounces Endive, raw (thinly sliced crosswise)

8 ounce Grape or cherry tomatoes (halved)

2 ounce Fresh mozzarella (cut into fine dice)

6 leaves Fresh basil (chiffonade)

Place the olive oil, balsamic vinegar, mustard, maple syrup, salt and pepper in a bowl and whisk together.

Add the endive, tomatoes, mozzarella and basil and toss together. Serve.

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This recipe contains GERD triggers and those with GERD may wish to avoid it.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is NOT a low sodium recipe.

This is a light and delicious salad that is perfect to go with a bowl of soup on a chilly day.

George Orwell, Author