Apple, Walnut, and Endive Salad

By Grammie926

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

Ingredients

• Per serving: 272 calories; 5 g protein; 23 g fat; 13 g carbs; 2 g fiber.
• 1/3 * 1/3 cup walnuts, coarsely chopped
• 2 * 2 teaspoons grainy mustard
• 1 * 1 teaspoon honey
• 1 * 1 shallot, minced
• 3 * 3 tablespoons cider vinegar
• 1/4 * 1/4 cup extra-virgin olive oil
• * Coarse salt and ground pepper
• 2 * 2 red apples, quartered, cored, and each quarter cut into 8 wedges
• 3 * 3 ounces baby arugula, washed and dried (6 cups)
• 1 * 1 Belgian endive, leaves separated, washed and dried
• 1/4 * 1/4 cup fresh mint leaves, coarsely chopped
• 2 * 2 ounces soft goat cheese, crumbled

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

1. In a small skillet over medium heat, toast walnuts, stirring frequently until crisp and fragrant, about 5 minutes.
2. 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.
3. 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.