Endive leafs make the perfect little “boats” to serve the salad in. You can easily grab one without having to put down your cocktail.
Overall this salad was a big hit with party goers. The funny thing is – I was just winging it. I love it when a plan comes together.
Apple Harvest Salad
For the salad:
- 4 Belgian endive heads
- 4 medium-sized apples (MacIntosh preferred), diced
- 1 cup chopped walnuts
- 1 cup white cheddar, diced into cubes
- 3 Tablespoons fresh lemon juice
For the dressing:
- 1/3 cup cider vinegar
- 1/4 cup extra virgin olive oil
- 2 Tablespoons maple syrup
- Salt to taste
- In a small bowl whisk together the cider vinegar, olive oil and maple syrup. Salt to your taste. Set aside.
- Dice four medium sized apples into a large bowl.
- Pour the lemon juice over the apple pieces and toss it all around. This will prevent the apples from browning.
- Dice a block of white cheddar – enough for 1 cup. Add it to the apples.
- Add 1 cup of chopped walnuts and toss it all together.
- Pour on the dressing and mix to evenly coat all the ingredients.
- Set the salad aside.
- Slice the endive heads in half and trim off the ends by the core.
- Very carefully pull off the individual endive leaves and lay them on a platter.
- Into each endive leaf, spoon on about a tablespoon of the salad.
- Then, serve ’em up.
- If you don’t want to make endive “boats”, this salad would be great on top of multi-grain toasts.
I am not exactly sure how much this recipe yields. Needless to say it makes quite a bit and the leftovers the next day were delicious too!