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Apple, Walnut, and Endive Salad

Apple, Walnut, and Endive Salad

Be sure to use crisp apples with a tart edge, such as Empire or Winesap, for this salad. Per serving: 272 calories; 5 g protein; 23 g fat; 13 g carbs; 2 g fiber.

Body+Soul, September 2007 http://www.marthastewart.com/131554/apple-walnut-and-endive-salad
4.75
Rated
95100(5)5
  • Prep Time 30 minutes
  • Total Time 30 minutes
  • Yield Serves 4

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

  1. In a small skillet over medium heat, toast walnuts, stirring frequently until crisp and fragrant, about 5 minutes.
  2. 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.
  3. 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.

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