Endive & Apple Salad

Endive & Apple Salad with Toasted Walnuts & Champagne Vinaigrette 

a good salad for winter because its ingredients are readily available. We often make it with Gala Apples. Toasted walnuts add a savory dimension.


  • 3 Tablespoons champagne vinegar
  • 1/4 cup walnut oil
  • salt & pepper to taste


  • 2 apples thinly sliced
  • 2 tablespoons lemon juice
  • 2 heads endive, leaves washed & dried
  • 1/2 cup walnuts, toasted

For the Vinaigrette: in a small bowl whisk the vinegar into the oil. Add salt & pepper to taste. Set aside.

For the salad: in a medium bowl combine apples & lemon juice. Stir to coat the apples with lemon juice to prevent browning. Arrange the endive, apples & walnuts decoratively on a salad plate & dress with vinaigrette. Makes 4 servings.


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