Apple-Endive Salad
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- Total time
- 25 min
Ingredients
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 small shallot, minced
- 1/3 to 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- 1/3 cup walnuts, toasted and rough chopped
- 3 heads Belgian endive, thinly sliced
- 2 Granny Smith apples, julienned
- 1 teaspoon fresh dill, rough chopped
- 1 cup red grapes, halved
Steps
- 1
To prepare the vinaigrette, whisk together the apple cider vinegar, Dijon, honey and shallot in a medium-size bowl. Slowly drizzle in the olive oil while whisking vigorously to create an emulsion. Season with salt and pepper to taste, and set aside.
- 2
In a large bowl, toss together the walnuts, endive, apples, dill and grapes. Dress with just enough of the vinaigrette to coat.
- 3
Serve just slightly chilled or room temperature.
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