This Apple, Walnut, and Endive Salad is a refreshing and crunchy salad perfect for any season. The combination of crisp apples, nutty walnuts, and creamy goat cheese, balanced with a tangy mustard-honey vinaigrette, makes it a flavorful dish for lunch or as a starter. The baby arugula and fresh mint add an extra layer of freshness to this light yet satisfying salad.
Apple, Walnut, and Endive Salad
Course: Salads, AppetizersCuisine: American4
servings15
minutes5
minutes320
kcalIngredients
1/3 cup walnuts, coarsely chopped
2 teaspoons grainy mustard
1 teaspoon honey
1 shallot, minced
3 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
2 red apples, quartered, cored, and each quarter cut into 8 wedges
3 ounces baby arugula, washed and dried (6 cups)
1 Belgian endive, leaves separated, washed, and dried
1/4 cup fresh mint leaves, coarsely chopped
2 ounces soft goat cheese, crumbled
Directions
- Toast the walnuts: In a dry skillet over medium heat, toast the walnuts for 3-5 minutes, stirring frequently, until fragrant. Set aside to cool.
- Make the dressing: In a small bowl, whisk together the grainy mustard, honey, minced shallot, and cider vinegar. Slowly drizzle in the olive oil while whisking to emulsify. Season with salt and pepper to taste.
- Prepare the apples: Toss the apple wedges with a small amount of the dressing to coat them lightly and prevent browning.
- Assemble the salad: In a large bowl, combine the arugula, endive leaves, and mint. Drizzle the dressing over the greens and toss gently to coat.
- Add toppings: Arrange the dressed greens on a serving platter, then top with the apple wedges, toasted walnuts, and crumbled goat cheese.
- Serve: Serve immediately and enjoy the refreshing flavors of this crisp salad.
This Apple, Walnut, and Endive Salad is an easy and delicious way to add more fresh greens and fruit to your meal. With a perfect balance of flavors and textures, this salad is light, refreshing, and ideal for any occasion.
