Belgian Endive Salad with Apples, Toasted Walnuts, and Fig Vinaigrette

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Belgian Endive Salad with Apples, Toasted Walnuts, and

Fig Vinaigrette

 

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 teaspoon Dijon mustard

2 tablespoons red wine vinegar

1 tablespoon white balsamic vinegar salt and freshly

ground black pepper to taste

1/2 cup olive oil

1/2 cup dried figs, finely chopped

 

If you can't find white balsamic then use the regular.

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. Serves 6.

 

 

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