Food & Cooking Recipes Salad Recipes Apple, Walnut, and Endive Salad 4.6 (5) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Dana Gallagher Prep Time: 30 mins Total Time: 30 mins Servings: 4 This salad pairs bitter endive and arugula with apples and walnuts in a honey-mustard dressing. Don't forget the goat cheese. Ingredients ⅓ cup walnuts, coarsely chopped 2 teaspoons grainy mustard 1 teaspoon honey 1 shallot, minced 3 tablespoons 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 3 ounces baby arugula, washed and dried (6 cups) 1 Belgian endive, leaves separated, washed and dried ¼ cup fresh mint leaves, coarsely chopped 2 ounces soft goat cheese, crumbled Directions In a small skillet over medium heat, toast walnuts, stirring frequently until crisp and fragrant, about 5 minutes. 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. 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. Cook's Notes Be sure to use crisp apples with a tart edge, such as Empire or Winesap, for this salad. Rate it Print