ingredients
1/4 cup walnut oil or sunflower oil
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 small shallot, finely chopped (2 tablespoons)
1 teaspoon honey mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups torn curly endive
1 head butterhead (Boston) lettuce, torn
1 red apple, cored and cut into matchstick-size pieces (1-3/4 cups)
1 small celery root, peeled and cut into matchstick-size pieces (2 cups)
1 small fennel bulb, trimmed, halved, and thinly sliced (1 cup)
2 ounces shredded blue cheese* or feta cheese
1/3 cup chopped walnuts, toasted
directions
For the dressing, in a screw-top jar combine oil, cider vinegar, lemon juice, shallot, honey mustard, salt, and pepper. Cover and shake well.
In a large bowl combine endive and butterhead lettuce. Add three-fourths of the dressing; toss to coat. Divide mixture among salad plates.
In the same bowl combine apple, celery root, and fennel. Toss with remaining dressing to coat. Divide evenly over greens. Top each salad with blue cheese and walnuts.
Tip
*Tip:
To make it easy to grate the blue cheese or feta cheese, buy a whole wedge (rather than crumbled) and freeze for 30 minutes before grating.
Make Ahead Tip
Make-Ahead Directions:
Prepare and store dressing in the refrigerator for up to 3 days. Bring dressing to room temperature before using. Continue as directed in Step 2.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 210, Fat, total (g) 16, chol. (mg) 7, sat. fat (g) 3, carb. (g) 13, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 9, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 5, pro. (g) 5, vit. A (IU) 1154.02, vit. C (mg) 10.55, Thiamin (mg) 0.08, Riboflavin (mg) 0.12, Pyridoxine (Vit. B6) (mg) 0.19, Folate (µg) 59.43, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 299, Potassium (mg) 422, calcium (mg) 106, iron (mg) 1.17, Percent Daily Values are based on a 2,000 calorie diet