1 teaspoon wholegrain mustard
½ teaspoon Dijon mustard
1 teaspoon runny honey
2 tablespoons crème fraîche
2 tablespoons Champagne or white wine vinegar
⅓ cup extra virgin olive oil
1 small red and 1 small white endive
1 small radicchio, leaves torn
1 red pear, sliced
1 small handful dandelion leaves (easily found in the wild – if foraged in an urban location wash thoroughly beforehand)
60g fresh honeycomb
⅓ cup toasted blanched almonds
shaved pecorino or reggiano, to taste

Very gladly I’m the only one in my household who loves a bitter leaf – I’m a classy one for the sharp and tart and known widely as ‘Vinegar Slut’ by my friends who also love some acidic tongue torture. What can I say? “All the more for me to eat, my dear.”

Striking radicchio, disconcerting, sometimes slightly bristly endives and witloofs with common dandelion weed are all mine for the eating when tricked out with beautiful sweet red pear, shaved pecorino and toasted almonds. Dressed in a creamy, piquant mustardy dressing with lovely little chunks of golden honeycomb from my hives, it’s as delicious as it’s picturesque.

Serve alongside roasted fish or simple grilled chicken for a summer harvest meal.

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1.In a small mixing bowl, whisk together the mustards, honey, crème fraîche and vinegar until combined.
2.Season and whisk in the oil to emulsify. Taste, adjust seasoning if necessary and set aside.
3.Wash and dry the leaves if needed and separate the endive leaves.
4.Lay the torn radicchio and endive leaves out on a serving platter.
5.Add the sliced pear and dandelion leaves.
6.Tuck in chunks of honeycomb, toss over the almonds and shower in shards of pecorino.
7.Drizzle dressing over top and serve immediately.
8.If preparing in advance, squeeze a little lemon juice over the cut pear before arranging on the platter to keep it from discolouring.
9.Cover and refrigerate the leaves.
10.Dress the salad when guests are about to be seated.

Food and recipe styling, photography Fiona Hugues