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
Instructions
- 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.
- 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.
- 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.
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