Apple, Endive and Parmesan Salad with Walnut Vinaigrette

Apple, Endive and Parmesan Salad with Walnut Vinaigrette
Apple, Endive and Parmesan Salad with Walnut Vinaigrette
Here's a nice salad for fall and winter; mustard and orange give the great-tasting dressing plenty of zip.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 6
Salad Fruit Nut Side No-Cook Vegetarian Quick & Easy Parmesan Orange Apple Walnut Fall Winter Healthy Endive Lettuce Bon Appétit
  • 1/4 cup olive oil
  • 2 teaspoons dijon mustard
  • 2 tablespoons chopped chives
  • 4 tablespoons orange juice
  • parmesan cheese shavings
  • Carbohydrate 12 g(4%)
  • Fat 16 g(25%)
  • Fiber 3 g(13%)
  • Protein 2 g(3%)
  • Saturated Fat 2 g(10%)
  • Sodium 21 mg(1%)
  • Calories 190

Preparation Whisk 2 tablespoons orange juice and mustard in small bowl to blend. Whisk in olive oil and walnut oil. Season dressing to taste with salt and pepper. Toss apple slices and remaining 2 tablespoons orange juice in large bowl. Separate endive leaves; set aside 24 leaves. Slice remaining leaves. Add sliced endive, lettuce and walnuts to bowl with apples. Add dressing; toss to coat. Arrange 4 reserved endive leaves in spoke fashion on each of 6 plates. Mound salad atop leaves. Sprinkle with chives. Top each with Parmesan shavings.

Preparation Whisk 2 tablespoons orange juice and mustard in small bowl to blend. Whisk in olive oil and walnut oil. Season dressing to taste with salt and pepper. Toss apple slices and remaining 2 tablespoons orange juice in large bowl. Separate endive leaves; set aside 24 leaves. Slice remaining leaves. Add sliced endive, lettuce and walnuts to bowl with apples. Add dressing; toss to coat. Arrange 4 reserved endive leaves in spoke fashion on each of 6 plates. Mound salad atop leaves. Sprinkle with chives. Top each with Parmesan shavings.