1 shallot – sliced thin rings soaked in white wine vinegar for 10 minutes. drained.
1 fennel bulb – thinly sliced with a mandolin or a sharp knife.
1 big Endive – the leaves
1 orange – peeled and sliced.
1 TBS white wine vinegar
2 TBS olive oil
1 tsp Dijon mustard (with the seeds)
Salt and black pepper to taste.
Put all the salad ingredients in a mixing bowl.
Whisk all the dressing ingredients (or use a handheld blender).
Mix the salad with the dressing using your (pre-washed hands.
Serve in two plates and garnish with crushed (not salted) pistachios.