Apple & Endive Salad

Adapted from The Martha Stewart Cookbook (Clarkson Potter, 1995)
Serves 6–8

Make this bright, crisp salad during the colder months, when apples and endive are at their best. It’s especially nice at Thanksgiving, when you want something fresh and easy that doesn’t add to the stress of the day.

2 heads Belgian endive
2 tart-sweet apples (such as Honeycrisp or Pink Lady)
2 teaspoons Dijon mustard (I like Edmond Fallot)
2 tablespoons vinegar (I use white balsamic)
1/4 teaspoon salt
Freshly ground black pepper
1/4 cup 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 olive oil until emulsified. Add the apples and endive and toss gently to coat. Taste and adjust the seasoning, if needed. Serve immediately while crisp.