![Salad of Belgian Endive, Apples, Blue Cheese and Toasted Walnuts](-/media/images/united-states/widen/recipes/recipe_tile9.jpg?h=875&width=2000&udi=1&cropregion=0,234,2048,1130)
Salad of Belgian Endive, Apples, Blue Cheese and Toasted Walnuts
Salad of Belgian Endive, Apples, Blue Cheese and Toasted Walnuts
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Preparation Method
- Place 4 salad plates in Sub-Zero refrigerator.
To toast walnuts:
- Preheat Wolf oven on CONVECTION at 300°F.
- Place walnuts on baking sheet.
- Lightly toast walnuts for 20 minutes.
- Remove from oven and cool.
- Chop walnuts if pieces are too large.
- Set aside.
Assemble salad:
- Combine walnuts, endive, cheese and apples in a large bowl.
- Toss with 1/2 cup vinaigrette.
- Season with salt and freshly ground black pepper to taste.
- Arrange on chilled salad plates.
- Drizzle plate and salad with additional dressing, if desired.
- Serve immediately.
Dijon Mustard Champagne Vinaigrette (see recipe)