Endive-apple salad with sherry vinegar dressing
2 head(s), small, leaves separated
1 medium, red, halved, cored, and cut into thin wedges
2 Tbsp, toasted
3 Tbsp, warmed
Reduced-fat feta cheese
¼ cup(s), crumbled
- Toss together the endive, apple, and walnuts in a serving bowl.
- To make the dressing, whisk together all the remaining ingredients except the feta in a small bowl until blended. Drizzle the dressing over the salad and toss to coat evenly. Divide the salad evenly among 4 plates and sprinkle with the feta. Yields about 1 1/4 cups per serving.