Apple, Endive and Parmesan Salad with Walnut Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Here's a nice salad for fall and winter; mustard and orange give the great-tasting dressing plenty of zip. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
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