Belgian Endive and Apple Salad

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Belgian Endive and Apple Salad

Author Chef Laurent Mechin, Jill's Restaurant & Bistro

Ingredients

Vinaigrette

  • 1 cup apple juice
  • 1/2 tsp Dijon mustard
  • 2 tbsp champagne vinegar
  • 1 tbsp truffle oil
  • 1/4 cup olive or vegetable oil
  • salt and black pepper

Salad

  • 4 tbsp walnuts
  • 1 apple
  • 4 white Belgian endives
  • 2 cups baby arugula
  • 4 oz Bleu D'auvergne cheese

Instructions

Vinaigrette

  • Add the apple juice to a small sauce pan and reduce on low-heat until the juice reaches a syrup consistency, then allow to cool.
  • Whisk the reduced apple juice, mustard, vinegar, salt, and pepper in a mixing bowl.
  • Slowly drizzle the olive oil into the bowl and whisk until smooth.
  • Adjust seasoning to taste.

Salad

  • Preheat oven to 350 degrees.
  • Place walnuts on a baking sheet and lightly toast in the oven, about 6-7 minutes.
  • Cut the bottom inch off the endives and separate the leaves individually.
  • Cut the apple into matchsticks.

Plate

  • Toss the endives, arugula, and apple with the vinaigrette to lightly coat the leaves.
  • Place the salad in the center of the dish and top with blue cheese.
  • Sprinkle the crushed nuts over the salad and serve.