Endive Salad

Ingredients:

• 1/4 cup walnuts
• 2 teaspoons cider vinegar
• 1/2 teaspoon balsamic vinegar
• 2-1/2 teaspoons honey
• 2 tablespoons extra-virgin olive oil
• 3 Belgian endives
• 1 Granny Smith apple
• 1/4 cup crumbled Gorgonzola cheese
    (about 1 ounce)
• 1 teaspoon minced fresh chives

Directions:

Preheat oven to 350°F.

In a shallow baking pan, toast walnuts in middle of oven until fragrant, about 10 minutes, and cool. Chop walnuts.

In a small bowl whisk together vinegars, honey and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper.

Separate 4 outer leaves from each endive and julienne for garnish. Cut remaining endive crosswise into 1/4-inch-thick slices and put in a large bowl. Cut apple using a mandoline or other manual slicer cut thin slices lengthwise from 4 sides, stopping just before core. Make small stacks of slices and cut stacks into thin julienne strips.

Toss sliced endive with dressing and divide among plates, mounding on whole leaves. Top salads with Gorgonzola, walnuts, apple, chives, and salt and pepper to taste.

Recipe credit: Chef Dani Luzzatti of Bella Lu Catering and Chef Yvette Woolston of the Supper Club, Sacramento, CA.