Belgian Endive and Walnut Salad (Insalata Belga e Noci)

Name: Belgian Endive and Walnut Salad (Insalata Belga e Noci)
Yield: 4 servings
Ingredients: 1 3 tablespoons apple-cider vinegar; 1 1 teaspoon Dijon mustard; 1 1 teaspoon kosher salt; 1 Freshly ground black pepper; 1 5 tablespoons extra-virgin olive oil; 1 6 heads Belgian endive, trimmed, cut on the bias into 1-inch-thick slices; 1 2 apples, skin on, cored, sliced into thin half-moons; 1 1/2 cup walnut pieces; 1 toasted and chopped

From the kitchen of Carly

Crisp Belgian endive meets sweet apple slices and toasted walnuts in this bright Italian-inspired salad. A sharp apple-cider vinaigrette with Dijon mustard ties everything together, delivering a satisfying contrast of textures and flavors that works as a side or light meal.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 tablespoons apple-cider vinegar
11 teaspoon Dijon mustard
11 teaspoon kosher salt
1Freshly ground black pepper
15 tablespoons extra-virgin olive oil
16 heads Belgian endive, trimmed, cut on the bias into 1-inch-thick slices
12 apples, skin on, cored, sliced into thin half-moons
11/2 cup walnut pieces
1toasted and chopped

Instructions

In a small bowl, whisk together the vinegar, mustard, and salt, and season with black pepper. Whisk in the olive oil in a steady stream to make a smooth, emulsified dressing.
Toss the endive, apples, and walnuts together in a large serving bowl. Drizzle with the dressing, toss well, and serve immediately.