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Belgian Endive and Walnut Salad (Insalata Belga e Noci)

Endive and walnut salad with apples in a serving bowl with serving tools.
Crisp apples add sweetness to this simple yet elegant Italian salad.
Lidia Bastianich
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Servings: 6 Servings
Course: Salad
Cuisine: Italian
Prep Time 10 minutes
Total Time 10 minutes

Ingredients
 

  • 3 tablespoons apple-cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 5 tablespoons extra-virgin olive oil
  • 6 heads Belgian endive, trimmed, cut on the bias into 1-inch-thick slices
  • 2 apples, skin on, cored, sliced into thin half-moons
  • ½ cup walnut pieces, toasted and chopped

Instructions
 

  1. In a small bowl, whisk together the vinegar, mustard, and salt, and season with black pepper. Whisk in the olive oil in a steady stream to make a smooth, emulsified dressing.
  2. Toss the endive, apples, and walnuts together in a large serving bowl. Drizzle with the dressing, toss well, and serve immediately.

Notes

  • Recipe from Lidia's Common Sense Italian Cooking - Lidia Bastianich (via Epicurious)

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