Name: Endive, Applet and Walnut Salad
Yield: Makes 1½ cups, enough for 4 or 5 salads
Ingredients: 1 tablespoon sherry vinegar; 2 tablespoons balsamic vinegar; 2 tablespoons mild olive oil; 7 tablespoons walnut oil; ¼ cup Walnut Vinaigrette (recipe follows); 1 medium Belgian endive, leaves separated; ½ small Pippin or Granny Smith, cored and thinly sliced crosswise into half rounds; 2 tablespoons walnuts, toasted and coarsely chopped; Salt and freshly ground pepper

Preparation info

Makes 1½ cups , enough for
4 or 5
salads

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

A perfect accompaniment for this salad is Baked Goat Cheese in Filo or goat cheese that has been dipped in toasted bread crumbs and baked until warmed through.

Ingredients

For Each Serving

2 tablespoons walnuts, toasted and coarsely chopped
¼ cup Walnut Vinaigrette (recipe follows)

Method

Toss the walnuts with just enough vinaigrette to coat. Toss the endive with most of the remaining vinaigrette and arrange the leaves on a salad plate. Top with the apple slices and drizzle with a little vinaigrette. Sprinkle with the walnuts and serve at once.

To make Walnut Vinaigrette, whisk the oils and vinegars together, then season to taste with salt and pepper. This vinaigrette is