Apple, Walnut, and Endive Salad
- Comments()
Body+Soul, September 2007
- Prep Time 30 minutes
- Total Time 30 minutes
- Yield Serves 4
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Ingredients
- 1/3 cup walnuts, coarsely chopped
- 2 teaspoons grainy mustard
- 1 teaspoon honey
- 1 shallot, minced
- 3 tablespoons cider vinegar
- 1/4 cup extra-virgin olive oil
- Coarse salt and ground pepper
- 2 red apples, quartered, cored, and each quarter cut into 8 wedges
- 3 ounces baby arugula, washed and dried (6 cups)
- 1 Belgian endive, leaves separated, washed and dried
- 1/4 cup fresh mint leaves, coarsely chopped
- 2 ounces soft goat cheese, crumbled
Directions
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In a small skillet over medium heat, toast walnuts, stirring frequently until crisp and fragrant, about 5 minutes.
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In a large bowl, whisk together the mustard, honey, shallot, and vinegar until well combined. Whisk in the oil until thick; season with salt and pepper.
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Add apple and arugula; toss to coat. Arrange endive leaves on four serving plates, top with apple mixture and scatter mint, cheese, and walnuts over the top.
At our house we use feta or gorgonzola cheese in place of the goat cheese. Such a fresh, balanced salad. LOVE IT!
Tiffany
http://www.transferofhealth.com
P.S. Careful when toasting those walnuts...medium low flame only...and to prevent burning I spray with a coating of Pam Organic Olive Oil.
:)
We eat this once a week. Great meal. We like to add a bit more honey into the sauce and we also use blue cheese. Works perfectly. Not huge fans of grassy goat and feta is sorta dull.
Also, for apple, use Golden Crisp for this versus Fuji...better choice.
Try feta cheese instead of the goat cheese. I really love it.
My family really dislikes goat cheese. Any suggestions for substitutions?