A wonderfully light and refreshing salad to go with your Thanksgiving feast. The crunch of the apples and the crispness of the endive are a great compliment to many of the heavy flavors that may accompany your Thanksgiving dinner. Like most salads, it is very easy and quick to put together. Toast the walnuts a day ahead and store in a ziplock bag. The apples and endive can be sliced and put in a bowl, covered, and refrigerated before your guests arrive. Add the dressing just before serving and toss, then add the toasted nuts and shaved cheese.
As Always,
ENJOY!
Serves 4
2 large heads Belgian Endive
1/2 granny smith apple
1/2 honeycrisp apple
1/4 cup toasted walnuts
1/4 cup shaved parmiggiano, pecorino or asiago
1/2 Tbs. Dijon mustard
3 Tbs. EVO oil
1 Tbs. white balsamic vinegar
salt to taste
In a small bowl or jar add dressing ingredients, mix and set aside.
Cut endive lengthwise, trim ends and cut into chunks. Cut apple in half, core, and slice lengthwise into 1/8 inch slices. Toss endive and apples together in serving bowl. Cover and refrigerate until ready to serve. Toast walnuts.(Can be prepared one day ahead). When ready to serve, add walnuts and shaved cheese to bowl, add dressing and toss. Serve immediately.
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