Endive Salad with Apples and Walnuts
Endive Salad with Apples and Walnuts
Ingredients
- 4 large endives
- 1 apple- honey crisp, gala, or similar
- ¼ cup red onion, very thinly sliced
- ⅓ cup toasted walnuts
- ¼ cup Italian Parsley
Dressing
- 2 ounces blue cheese, finely crumbled
- ½ cup yogurt, whole milk
- 1 small garlic clove, grated or finely minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- ½ teaspoon ground mustard
- ¼ teaspoon sea salt, more to taste
- ½ teaspoon pepper
- 1–2 tablespoons Olive oil or water to thin
Instructions
- 1
Make the dressing, either whisking ingredients together in a medium bowl or blending in the blender. Add water or olive oil, to thin the dressing. After thinning, taste for salt, and add a pinch more -you want it slightly salty. If using goat cheese, you'll likely need more salt.
- 2
Trim the ends off the endive, and pull apart the leaves and place in a large bowl. Cut the apple into quarters, core, and thinly slice, add to bowl along with thinly sliced red onions, parsley and walnuts.
- 3
Add a little dressing at a time, tossing to coat each leaf lightly, but well. You will not need all the dressing. Taste for salt and pepper one more time.
- 4
Serve in the bowl or divide among plates, piling up high. Sprinkle with fresh cracked peppercorns.
Nutrition
Per serving (based on 4 servings)
