Apple & Endive Salad

Adapted from The Martha Stewart Cookbook

Serves 6 - 8

Martha Stewart attributes this salad to someone named Kathy, and I am grateful to her because 

You will enjoy the lovely contrast of tastes and textures in this salad - sweet and tart, smooth and crunchy.  

Martha Stewart

Plus, you can make it in the dead of winter when the available greens don't appeal to you at all.

Apple & Endive Salad
Adapted from Martha Stewart's Menus for Entertaining

1/2 cup walnut halves

7 Belgian endives, bottoms trimmed

1 tablespoon mild honey

1 tablespoon Dijon mustard (Edmond Fallot Dijon Mustard is my favorite)

1/4 cup unseasoned rice vinegar

3 tablespoons mild extra-virgin olive oil

1/2 teaspoon walnut oil*

Salt

2 apples of your choice, cored and diced (Don't peel the apples because the skins are pretty, especially if they are red.)

Pomegranate Seeds, optional, for garnish

*Walnut oil is delicious; however, it can get rancid so keep it in the refrigerator to retard spoilage, and always taste it before you use it.

Toast the walnuts in a skillet on top of the stove, watching closely so they don't burn. Cool the walnuts, then chop coarsely.

Remove the large outer leaves of the endives. Cut off the root end, and discard. Slice the remaining endives on the diagonal.

In a small bowl, whisk together the honey, mustard, rice vinegar, olive oil, and walnut oil. Add salt to taste.

In a large bowl, toss the endives, the apples, and the walnuts with the dressing. Strew with optional pomegranate seeds for a jewel-like effect.

My Favorite Dijon Mustard