Endive, Apple and Walnut Trio
Serves 4 to 6
Total Time: 15 minutes
¼ cup olive oil
¼ cup balsamic vinegar
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
4 Belgian endive, halved lengthwise and cut into 1-inch chunks
1 large apple, cut into 1-inch cubes, Braeburns work well
1 cup Diamond Walnut halves
1 cup crumbled blue cheese
Butter lettuce leaves or arugula, for serving
Preheat oven to 350 degrees. To toast walnuts, spread evenly on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes; set aside.
In a large bowl, whisk together the oil, vinegar, mustard, salt and pepper. Add the endive, apple, walnuts and half the blue cheese; toss well. Arrange the lettuce leaves or arugula on 4 to 6 chilled plates; pile the endive mixture on top; garnish with the remaining blue cheese. Serve immediately.