Endive, Applet and Walnut Salad

Preparation info
  • Makes 1½ cups , enough for

    4 or 5

    • Difficulty


Appears in

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.


For Each Serving

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


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