Endive and Apple SaladGail Albert Halaban
Apples make this salad appealing even to young children.
Recipe information
Yield
Makes 4 servings plus extra dressing
Ingredients
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon minced shallot
1 teaspoon sugar
3/4 cup canola oil
3 heads of Belgian endive, halved lengthwise, cut crosswise into 1/2-inch pieces
1 cup torn escarole leaves
1/2 medium Fuji or Braeburn apple, cored, cut into 6 wedges, thinly sliced crosswise
Preparation
Whisk first 4 ingredients in small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Set vinaigrette aside. Mix Belgian endive, escarole, and apple in large bowl. Toss salad with 1/4 cup vinaigrette.
