Endive Walnut And Apple Salad Recipes

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ENDIVE SALAD WITH APPLES, WALNUTS AND GORGONZOLA



Endive Salad with Apples, Walnuts and Gorgonzola image

Categories     Salad     Cheese     Fruit     Leafy Green     Nut     Side     Lunch     Blue Cheese     Apple     Walnut     Winter     Endive     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

1/2 cup olive oil
1/4 cup walnut oil
1/4 cup Sherry wine vinegar
1 large shallot, minced
5 heads Belgian endive, halved lengthwise, cut into matchstick-size strips
4 cups lightly packed arugula (about 6 large bunches)
2 medium-size Red Delicious apples, cored, quartered, thinly sliced
1 cup coarsely chopped walnuts
1 cup crumbled Gorgonzola cheese (about 4 1/2 ounces)

Steps:

  • Whisk both oils, vinegar and shallot in small bowl to blend. Season to taste with salt and pepper.
  • Combine endive, arugula, apples, walnuts and Gorgonzola in large bowl. Add dressing and toss to coat. Divide among 6 plates and serve.

ENDIVE AND APPLE SALAD WITH SPICED WALNUTS



Endive and Apple Salad With Spiced Walnuts image

Provided by Melissa Clark

Categories     salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 14

1 egg white
1 teaspoon fine sea salt, more to taste
2/3 cup light brown sugar
1 1/2 tablespoons Passover wine, ruby port or grape juice
1 teaspoon ground cinnamon
Pinch cayenne (optional)
1 pound walnut halves
1 small shallot, thinly sliced
1 1/2 tablespoons red wine vinegar
6 tablespoons extra-virgin olive oil
2 apples, cored and thinly sliced
2 large or 3 small endive heads, thinly sliced crosswise into rounds
3 cups arugula, packed
Black pepper and flaky sea salt

Steps:

  • Heat oven to 300 degrees. Cover a rimmed baking sheet with a nonstick liner or parchment paper. In a large bowl, whisk together egg white and 1/2 teaspoon salt until frothy. Whisk in sugar, wine, cinnamon and cayenne (if desired) until smooth. Add nuts and toss until they are well coated with egg mixture.
  • Spread nuts on baking sheet and bake for 30 minutes, stirring halfway through. The nuts should be glazed and golden at the edges. Let cool. Coarsely chop 1 cup of the nuts (save the rest for noshing).
  • Prepare the salad: In a large bowl, combine shallot, vinegar and remaining 1/2 teaspoon salt, and toss well. Let sit for 10 minutes, then whisk in olive oil. Add apples, and toss to coat.
  • Put endive and arugula in a salad bowl. Add apple mixture and chopped nuts, and toss well. Season to taste with more salt and black pepper, and serve at once.

Nutrition Facts : @context http, Calories 725, UnsaturatedFat 54 grams, Carbohydrate 37 grams, Fat 63 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 406 milligrams, Sugar 25 grams

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