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Belgian Endive and Walnut Salad (Insalata Belga e Noci)

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

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
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.
2.
Toss the endive, apples, and walnuts together in a large serving bowl. Drizzle with the dressing, toss well, and serve immediately.

Recipes sourced from Epicurious.com.

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