Apple & Endive Salad

Apple & Endive Salad
Adapted from The Martha Stewart Cookbook (Clarkson Potter, 1995)

Serves 6–8

This bright, crisp salad is wonderful during the colder months, when apples and endive are at their best. It’s light and fresh, with a lovely balance of sharpness from the mustard and vinegar, sweetness from the apples, and just a hint of bitterness from the endive. I often serve it as a first course before roast chicken.

This version is adapted from The Martha Stewart Cookbook, with a few of my preferences noted. I use Edmond Fallot Dijon mustard, a French mustard I like for its smooth but assertive flavor. I prefer walnut oil when I have it—though it’s important to store it in the refrigerator and check it before using, as it can go rancid quickly.

2 heads Belgian endive
2 tart-sweet apples (such as Honeycrisp or Pink Lady)
2 teaspoons Dijon mustard (preferably Edmond Fallot)
2 tablespoons white wine vinegar (I use white balsamic)
1/4 teaspoon salt
Freshly ground black pepper
1/4 cup walnut oil or mild olive oil

Trim the root end of each endive and separate the leaves. Rinse and dry gently. Quarter and core the apples, then cut them into thin slices. In a large bowl, whisk together the mustard, vinegar, salt, and a few grinds of pepper. Gradually whisk in the oil until emulsified. Add the apples and endive and toss gently to coat. Taste and adjust the seasoning, if needed. Serve immediately while crisp.