| This recipe is liked by 0 person(s). |
Apple, Walnut, and Endive Salad
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
| Apple, Walnut, and Endive Salad | |
| Prep: 30 minutes Total: 30 minutes Be sure to use crisp apples with a tart edge, such as Empire or Winesap, for this salad. Per serving: 272 calories; 5 g protein; 23 g fat; 13 g carbs; 2 g fiber. Ingredients Serves 4 . | |
| 1/3 cup | walnuts, coarsely chopped |
| 2 teaspoons | grainy mustard |
| 1 teaspoon | honey |
| 1 | shallot, minced |
| 3 tablespoons | cider vinegar |
| 1/4 cup | extra-virgin olive oil |
| Coarse salt | |
| ground pepper | |
| 2 | red apples, quartered, cored, and each quarter cut into 8 wedges |
| 3 ounces | baby arugula, washed and dried, (6 cups) |
| 1 | Belgian endive, leaves separated, washed and dried |
| 1/4 cup | fresh mint leaves, coarsely chopped |
| 2 ounces | soft goat cheese, crumbled |
| Directions In a small skillet over medium heat, toast walnuts, stirring frequently until crisp and fragrant, about 5 minutes. In a large bowl, whisk together the mustard, honey, shallot, and vinegar until well combined. Whisk in the oil until thick; season with salt and | |
| pepper | |
Add apple and arugula; toss to coat. Arrange endive leaves on four
serving plates, top with apple mixture and scatter mint, cheese, and
walnuts over the top.
First published
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.