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KEEP SCREEN ON

Yield: Makes 4 (1 1/2 cup) salads

Ingredients
Ingredients
1/2 cup walnuts pieces

4 heads Belgian endive, leaves separated

1/2 cup crumbled blue cheese

1 tart apple, unpeeled, thinly sliced

1 cup Dijon Mustard Champagne Vinaigrette

Salt and freshly ground black pepper

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Based on 8 ratings

Preparation Method

  1. Place 4 salad plates in Sub-Zero refrigerator.

To toast walnuts:

  1. Preheat Wolf oven on CONVECTION at 300°F.
  2. Place walnuts on baking sheet.
  3. Lightly toast walnuts for 20 minutes.
  4. Remove from oven and cool.
  5. Chop walnuts if pieces are too large.
  6. Set aside.

Assemble salad:

  1. Combine walnuts, endive, cheese and apples in a large bowl.
  2. Toss with 1/2 cup vinaigrette.
  3. Season with salt and freshly ground black pepper to taste.
  4. Arrange on chilled salad plates.
  5. Drizzle plate and salad with additional dressing, if desired.
  6. Serve immediately.

Dijon Mustard Champagne Vinaigrette (see recipe)


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