Belgian Endive and Apple Salad
You can whip up this crunchy, nutty, sweet, and tangy salad in 15 minutes with almost no trouble whatsoever.
The endive provides an ideal backdrop for the apple slices, cheese, and walnuts.
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon minced shallot
1 teaspoon sugar
3/4 cup canola oil
3 heads of Belgian endive, halved lengthwise, cut crosswise into 1/2-inch pieces
1 cup torn escarole leaves
1/2 medium Fuji or Braeburn apple, cored, cut into 6 wedges, thinly sliced crosswise
Whisk apple cider vinegar, Dijon mustard, minced shallot and sugar in small bowl.
Gradually whisk in oil. Season to taste with salt and pepper.
Set vinaigrette aside. Mix Belgian endive, escarole, and apple in large bowl.
Toss salad with 1/4 cup vinaigrette
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