Apple, Walnut, and Endive Salad | Natural Path Health Center

Apple, Walnut, and Endive Salad

Description

Be sure to use crisp apples with a tart edge, such as Empire or Winesap, for this salad.

Ingredients

1/3 cup walnuts, coarsely chopped

2 teaspoons grainy mustard

1 teaspoon honey

1 shallot, minced

3 tablespoons cider vinegar

1/4 cup extra-virgin olive oil

Coarse salt and ground pepper

2 red apples, quartered, cored, and each quarter cut into 8 wedges

3 ounces baby arugula, washed and dried (6 cups)

1 Belgian endive, leaves separated, washed and dried

1/4 cup fresh mint leaves, coarsely chopped

2 ounces soft goat cheese, crumbled

Methods/steps

In a small skillet over medium heat, toast walnuts, stirring frequently until crisp and fragrant, about 5 minutes.
In a large bowl, whisk together the mustard, honey, shallot, and vinegar until well combined. Whisk in the oil until thick; season with salt and pepper.
Add apple and arugula; toss to coat. Arrange endive leaves on four serving plates, top with apple mixture and scatter mint, cheese, and walnuts over the top.

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