This salad pairs bitter endive and arugula with apples and walnuts in a honey-mustard dressing. Don't forget the goat cheese.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

5 Ratings
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Rating: Unrated
At our house we use feta or gorgonzola cheese in place of the goat cheese. Such a fresh, balanced salad. LOVE IT! Tiffany