Apple, Endive and Parmesan Salad with Walnut Vinaigrette Recipe

Apple, Endive and Parmesan Salad with Walnut Vinaigrette Recipe

  • 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
  1. 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.
  2. 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.
  3. 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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