Here's a nice salad for fall and winter; mustard and orange give the great-tasting dressing plenty of zip.
Recipe information
Yield
Serves 6
Ingredients
4 tablespoons orange juice
2 teaspoons Dijon mustard
1/4 cup olive oil
2 tablespoons walnut oil or olive oil
2 Red Delicious or Pippin apples, unpeeled, cored, thinly sliced
4 heads Belgian endive
1 head butter lettuce, torn into bite-size pieces
3/4 cup walnuts, toasted, chopped
2 tablespoons chopped chives
Parmesan cheese shavings
Preparation
Step 1
Whisk 2 tablespoons orange juice and mustard in small bowl to blend. Whisk in olive oil and walnut oil. Season dressing to taste with salt and pepper. Toss apple slices and remaining 2 tablespoons orange juice in large bowl.
Step 2
Separate endive leaves; set aside 24 leaves. Slice remaining leaves. Add sliced endive, lettuce and walnuts to bowl with apples. Add dressing; toss to coat.
Step 3
Arrange 4 reserved endive leaves in spoke fashion on each of 6 plates. Mound salad atop leaves. Sprinkle with chives. Top each with Parmesan shavings.
