Endive and Apple Salad

Name: Endive and Apple Salad
Yield: 4 servings
Ingredients: 1 1/4 cup apple cider vinegar; 1 1 teaspoon Dijon mustard; 1 1 teaspoon minced shallot; 1 1 teaspoon sugar; 1 3/4 cup canola oil; 1 3 heads of Belgian endive, halved lengthwise, cut crosswise into 1/2-inch pieces; 1 1 cup torn escarole leaves; 1 1/2 medium Fuji or Braeburn apple; 1 cored; 1 cut into 6 wedges; 1 thinly sliced crosswise

From the kitchen of Carly

Crisp Belgian endive and tender escarole tossed with bright apple wedges and a sharp cider vinaigrette. The mustard-forward dressing cuts through the bitterness with just enough sweetness. Simple, elegant, and ready in minutes.

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

Ingredients

4 servings

11/4 cup apple cider vinegar
11 teaspoon Dijon mustard
11 teaspoon minced shallot
11 teaspoon sugar
13/4 cup canola oil
13 heads of Belgian endive, halved lengthwise, cut crosswise into 1/2-inch pieces
11 cup torn escarole leaves
11/2 medium Fuji or Braeburn apple
1cored
1cut into 6 wedges
1thinly sliced crosswise

Instructions

Whisk first 4 ingredients in small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Set vinaigrette aside. Mix Belgian endive, escarole, and apple in large bowl. Toss salad with 1/4 cup vinaigrette.