Brie With Cardamom-Scented Clementine Chutney
Brie With Cardamom-Scented Clementine Chutney requires about 45 minutes from start to finish.
Clementine Olive and Endive Salad
Ingredients
- 2 tablespoons red-wine vinegar
- 1 teaspoon sugar, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 cup extra-virgin olive oil
- 1 3/4 pounds clementines (7 to 11)
- 2 pounds Belgian endives (6 to 8)
- 4 pale inner ribs of celery, including leaves
- 1/2 cup Kalamata or other brine-cured black olives, pitted and cut lengthwise into slivers
- 1 cup drained cocktail (pickled) onions (5 ounces), quartered
- 3/4 cup loosely packed fresh flat-leaf parsley leaves
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