Endive Salad With Apple and Walnuts |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I got this from Yelton Manor B&B & The Manor Guest House. I don't know why they ask you to just wipe the endive but I believe that, in todays market situation, I'd go ahead and wash it just before serving. Ingredients:
6 tablespoons olive oil |
2 tablespoons minced green onions |
2 teaspoons dijon mustard |
1/2 teaspoon sugar |
1 granny smith apple, peeled, cored, and sliced |
6 large belgian endive, separate leaves (wipe, don't wash!) |
2 -3 tablespoons coarsely chopped walnuts |
2 -3 tablespoons finely cubed roquefort cheese (or a milder cheese if you prefer) |
fresh ground pepper |
Directions:
1. Combine oil, onion, mustard, sugar in a salad bowl and whisk until thoroughly blended.
2. Add apple and chill until needed.
3. Just before serving, mix the ingredients again and then sprinkle with walnuts, cheese and pepper to taste.
4. Arrange the leaves on a platter or plate and then load them with the mixture.
5. NOTE:.
6. The leaves of Belgian endive are shaped like small, oblong scoops and are ideal for holding a bite of something as savory and scrumptious as this fruit, cheese and nut mixture.
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