LibreRecipes

Apple, Endive and Parmesan Salad with Walnut Vinaigrette

Rating

Here's a nice salad for fall and winter; mustard and orange give the great-tasting dressing plenty of zip.

4 tablespoons orange juice

2 teaspoons Dijon mustard

1/4 cup olive oil

2 tablespoons walnut oil or olive oil

2 Red Delicious or Pippin apples, unpeeled, cored, thinly sliced

4 heads Belgian endive

1 head butter lettuce, torn into bite-size pieces

3/4 cup walnuts, toasted, chopped

2 tablespoons chopped chives

Parmesan cheese shavings

Whisk 2 tablespoons orange juice and mustard in small bowl to blend. Whisk in olive oil and walnut oil. Season dressing to taste with salt and pepper. Toss apple slices and remaining 2 tablespoons orange juice in large bowl.
Separate endive leaves; set aside 24 leaves. Slice remaining leaves. Add sliced endive, lettuce and walnuts to bowl with apples. Add dressing; toss to coat.
Arrange 4 reserved endive leaves in spoke fashion on each of 6 plates. Mound salad atop leaves. Sprinkle with chives. Top each with Parmesan shavings.