Apple, Endive And Parmesan Salad With Walnut Vinaigrette
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
47
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4 tbsps
Orange Juice2 tsps
Dijon Mustard1 cup
Olive Oil2 tbsps
Walnut Oil2 tbsps
Chives (chopped)Directions:
1
Whisk 2 tablespoons orange juice and mustard in small bowl to blend
2
Whisk in olive oil and walnut oil
3
Season dressing to taste with salt and pepper
4
Toss apple slices and remaining 2 tablespoons orange juice in large bowl
5
Separate endive leaves; set aside 24 leaves
6
Slice remaining leaves
7
Add sliced endive, lettuce and walnuts to bowl with apples
8
Add dressing; toss to coat
9
Whisk 2 tablespoons orange juice and mustard in small bowl to blend
10
Whisk in olive oil and walnut oil
11
Season dressing to taste with salt and pepper
12
Toss apple slices and remaining 2 tablespoons orange juice in large bowl
13
Separate endive leaves; set aside 24 leaves
14
Slice remaining leaves
15
Add sliced endive, lettuce and walnuts to bowl with apples
16
Add dressing; toss to coat
17
Arrange 4 reserved endive leaves in spoke fashion on each of 6 plates
18
Mound salad atop leaves
19
Sprinkle with chives
20
Top each with Parmesan shavings
21
Arrange 4 reserved endive leaves in spoke fashion on each of 6 plates
22
Mound salad atop leaves
23
Sprinkle with chives
24
Top each with Parmesan shavings