If spring were a salad, it would be this. The last of the winter fruit married with the first of the spring veg. With a zingy dressing and the perfect amount of crunch to tie it all together. Serve with a side of burrata, a glass of something fresh, or as the main event with a nice slice of crusty bread.

For this recipe you will need:

serves 2

• 1 head white endive
• 1 head red endive
• 1 orange
• 100g nibs etc. Barley, Spelt & Walnut savoury Granola

for the dressing

• 1 tsp yoghurt / mayonnaise hot upcycling tip when you think your mayo container is empty, use it as your salad dressing vessel to lick up every last drop. Make a big batch and keep it in the fridge for at least 1 week.
• 1 tsp yellow mustard
• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic/red/mixed vinegar
• pinch of salt 
• crack of pepper
  

Method:
1) Separate the endive leaves. Cut the big ones in half, otherwise try to keep them whole. hot upcycling tip save the core for when you make a chopped salad. Wash and pat dry.
2) Peel and chop your orange. hot upcycling tip if you're feeling up for it, before slicing, grate the zest into a jar and allow to air dry, ready to add to desserts. You could also candy the peel but I know that's not for everyone..
3) Put all your salad dressing ingredients into an 'empty' mayo bottle/jar/bowl and shake or whisk aggressively until smooth and all combined. 
4) Place the endive leaves, orange slices and dressing in a bowl. Toss to coat thoroughly. When you're ready to serve, add the granola giving a quick toss to distribute before placing into a dish/plates.