Red Endives, Blue Cheese, Apple and Chicken Ham


  • 2 red endives
  • 100 g blue cheese
  • 3 tbsp Malaysian red palm oil
  • 1 tbsp balsamic vinegar
  • 1 apple
  • 2 slices of chicken ham
  • A few chervil leaves


  1. Wash and keep only the most beautiful leaf of the red endive.
  2. Cut the blue cheese into small cube and the apples into batonnet (little stick).
  3. Keep the apples in lemon juice to prevent oxidation.
  4. Cut the chicken ham into batonnet (little stick) as well and roast them in the oven for 3 minutes at 190°C until they become crispy.
  5. To prepare dressing : Place the salt and pepper in a mixing bowl and add balsamic vinegar. Stir to dissolve the salt. Mix in the Malaysian red palm oil.
  6. Arrange the blue cheese cubes, apple and chicken ham on the endive leaf and drizzle with Malaysian red palm oil dressing.
  7. Garnish with chervil. Serve.