Belgian Endive Salad With Apples, Toasted Walnuts, And Fig Vinaigrette
Serves 6
Recipe By: Diane Rossen Worthington
Published in: A Taste of the Season
1 cup coarsely chopped walnuts
10 Belgian endives -- cores removed and sliced lengthwise into thin
strips
2 Fuji or Pink Lady apples -- peeled, cored, and cut into thin strips
Dressing
1 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoons white balsamic vinegar
Salt and freshly ground black pepper to taste
1/2 cup olive oil
1/2 cup dried figs -- finely chopped
1 Heat a small skillet over medium-low heat. Add the walnuts and toss
gently for about 2 to 3 minutes -- until they begin to brown
lightly and
become fragrant. Remove from the heat.
In a salad bowl, combine the endive and apple strips. Sprinkle over the
walnuts. To make the dressing: In a small bowl, whisk together the
mustard, vinegars, and salt and pepper. Whisking constantly, slowly add
the oil until incorporated. Stir in the figs. Taste for seasoning. Pour
the dressing over the salad and toss to coat well. Serve on salad
plates. Advance Preparation: This may be made up to 2 hours ahead
through. Make sure to cover the salad tightly with plastic wrap so the
apples won't turn brown, and refrigerate. Leave the dressing, covered,
at room temperature.
Recipe Notes
This is a wonderful cold-weather first-course salad. Crisp apple slices
sweeten Belgian endive and toasted walnuts. Dried figs add a fruity
richness to the vinaigrette.
http://www.terrypogue.com/Terry
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