French Endive & Green Apple Salad
This salad is so hearty and refreshing. It’s a huge crowd pleaser and a great palate cleanser. It’s typically a winter salad, but I’d recommend it any time of year. It’s a meal in and of itself, but great with a side of soup, or in the picture below, a French Tartiflette. Mmmm….lots of potatoes and cheese. :)
Give this salad a try and you’ll really impress your guests. It’s a good one to have on hand for about 2 days. Just leave out the mushrooms and dressing until you’re ready to serve. If you sprinkle the apple slices with a little lemon they’ll be less likely to brown over the 2 days, if you decide to use this for a meal prep day.
Yields: 6 cups salad
2 cups of mâche (or mixed baby greens)
1-2 fennel bulbs, depending on size
1 green apples
1/3 cup walnuts
3-4 ounces button mushrooms (any white mushroom)
1/2 small white onion
1/3 cup olive oil
3 tablespoons balsamic or champagne vinegar
1- 2 tablespoons Dijon mustard, according to your taste
Salt and freshly cracked black pepper to taste
1 teaspoon honey
Cut off the ends of the endives and then slice once lengthwise. Place flat side down, and continue to slice into 1-2 inch pieces. Place in a salad bowl with mâche or mixed baby greens
Thinly slice the fennel bulbs and add to the salad bowl. Rough chop the walnuts. Cut the apples in half and core them. Slice into thin slices. Thinly slice the mushrooms and finely dice the onion. Add everything to the salad bowl and toss to combine.
To make the vinaigrette, in a small bowl, add the olive oil, vinegar, mustard, honey, salt and black pepper. Whisk to combine well. Toss over salad and serve.
You can also make this salad a few hours ahead and chill it. Just wait to add the mixed greens or mâche and the vinaigrette until time of serving.