Endive-apple salad with sherry vinegar dressing
2
Points®
Total Time
7 min
Prep
7 min
Cook
0 min
Serves
4
Difficulty
Easy
Crunchy, nutty-flavored endive gets even nuttier and crunchier with the addition of walnuts and crisp red apple wedges in this eye-cating main dish salad that doubles as a perfect side to wintery roasted poultry or pork preparations. A healthier, more modern take on the old school Waldorf salad, in which slightly bitter endive replaces the celery and salty feta is tossed in in place of the mayo, this salad is the perfect fall-to-winter go-to recipe, when nuts, apples, and endives are in peak season. Sherry vinegar and Dijon mustard counter the apple's sweet touch. To add a serving of a
leafy green to the plate, tear some curly frisee leaves and toss them in the salad with the endive. Frisee and endive are both in the chicory family, so the slightly bitter leaves complement one another perfectly.
Ingredients
Endive
2 head(s), small, leaves separated
Apple
1 medium, red, halved, cored, and cut into thin wedges
Chopped walnuts
2 Tbsp, toasted
Water
3 Tbsp, warmed
Sherry vinegar
1 Tbsp
Olive oil
2 tsp
Dijon mustard
2 tsp
Table salt
½ tsp
Black pepper
¼ tsp
Reduced fat feta cheese
¼ cup(s), crumbled
