Apple, Walnut, and Endive Salad

Apple, Endive and Walnut Salad

I hosted my Supper Club last week and decided to do an Autumn Apple theme. With the shorter days, changing leaves and cool weather, it definitely feels like a transition away from summer. This salad was super simple, tasty and the presentation makes it look very impressive. Here’s looking forward to what this upcoming season has to offer!

Apple, Walnut, and Endive Salad
 
Cook time
Total time
 
Serves: 4
Ingredients
  • ⅓ cup walnuts, coarsely chopped
  • 2 tsp grainy mustard
  • 1 tsp honey
  • 1 shallot, minced
  • 3 Tbsp apple cider vinegar
  • ¼ cup extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 red apples, quartered, cored, and each quarter cut into 8 wedges
  • 6 cups baby arugula, washed and dried
  • 2 Belgian endives, leaves separated, washed and dried
  • ¼ cup fresh mint leaves, coarsely chopped
  • 2 ounces soft goat cheese, crumbled
Instructions
  1. In a small skillet over medium heat, toast walnuts, stirring frequently until crisp and fragrant, about 5 minutes.
  2. In a large bowl, whisk together the mustard, honey, shallot, and vinegar until well combined. Whisk in the oil until thick; season with salt and pepper.
  3. Add apple and arugula; toss to coat. Arrange endive leaves on four serving plates, top with apple mixture and scatter mint, cheese, and walnuts over the top.

Photo Credit: Whole Living

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