- 1/4 cup apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon minced shallot
- 1 teaspoon sugar
- 3/4 cup canola oil
- 3 heads of Belgian endive, halved lengthwise, cut crosswise into 1/2-inch pieces
- 1 cup torn escarole leaves
- 1/2 medium Fuji or Braeburn apple, cored, cut into 6 wedges, thinly sliced crosswise
- Whisk first 4 ingredients in small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Set vinaigrette aside. Mix Belgian endive, escarole, and apple in large bowl. Toss salad with 1/4 cup vinaigrette.