APPLE, WALNUT, AND ENDIVE SALAD
This salad pairs bitter endive and arugula with apples and walnuts in a honey-mustard dressing. Don't forget the goat cheese.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 12
Steps:
- In a small skillet over medium heat, toast walnuts, stirring frequently until crisp and fragrant, about 5 minutes.
- In a large bowl, whisk together the mustard, honey, shallot, and vinegar until well combined. Whisk in the oil until thick; season with salt and pepper.
- Add apple and arugula; toss to coat. Arrange endive leaves on four serving plates, top with apple mixture and scatter mint, cheese, and walnuts over the top.
Nutrition Facts : Calories 272 g, Fat 23 g, Fiber 2 g, Protein 5 g
CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
- Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.
ENDIVE, APPLE AND WALNUT SALAD
This classic French combination makes a great autumn and winter salad. Walnuts and apples are always a good mix, and their flavors contrast nicely with the bitter endive. Gruyère cheese has a nutty flavor and adds a bit of protein, as well.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, salads and dressings
Time 15m
Yield Serves six
Number Of Ingredients 15
Steps:
- Remove any damaged outer leaves of the endives and rinse with cold water. Dry with paper towels, then separate the leaves, or slice crosswise, about 1/2 inch thick. Place in a wide salad bowl. Add the walnuts, gruyère, parsley and tarragon.
- Quarter the apple and cut away the core, then slice very thin (you should have at least 16 slices). Place in a bowl of water acidulated with 1 tablespoon lemon juice.
- Whisk together the vinegars, lemon juice, mustard, salt, and pepper. Whisk in the oils. Taste and adjust seasonings.
- Drain the apple slices, dry on paper towels, then add to the salad bowl. Toss with the dressing and serve.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 333 milligrams, Sugar 3 grams, TransFat 0 grams
ENDIVE SALAD WITH APPLE, GOAT CHEESE AND WALNUTS
Belgian endive might not be a vegetable you normally consider buying, but it is a rich source of vitamins A, C and E, folate and fiber. For more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.
Provided by InnerHarmonyNutriti
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toast walnuts in a toaster oven at 375ºF for a few minutes. Be careful not to burn them!
- In a bowl, place yogurt, mustard and honey and mix well.
- Add chopped apple pieces and sprinkle lemon juice. Mix again.
- Add walnuts, endive, cheese, salt and pepper and mix.
- Infuse love, refrigerate for a couple of hours or longer and serve.
Nutrition Facts : Calories 258.5, Fat 15.2, SaturatedFat 4.3, Cholesterol 13.1, Sodium 232.6, Carbohydrate 25.5, Fiber 14.1, Sugar 10.1, Protein 10.9
ENDIVE SALAD WITH APPLES, WALNUTS AND GORGONZOLA
Categories Salad Cheese Fruit Leafy Green Nut Side Lunch Blue Cheese Apple Walnut Winter Endive Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Whisk both oils, vinegar and shallot in small bowl to blend. Season to taste with salt and pepper.
- Combine endive, arugula, apples, walnuts and Gorgonzola in large bowl. Add dressing and toss to coat. Divide among 6 plates and serve.
PICKLED BEET AND ENDIVE SALAD WITH GOAT CHEESE AND WALNUTS
Provided by Charlie Trotter
Categories Salad Appetizer Thanksgiving Goat Cheese Pear Walnut Beet Fall Endive Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- To prepare the vinaigrette: Place the shallots and sherry wine vinegar in a small bowl and slowly whisk in the canola and olive oils. Season to taste with salt and pepper.
- To prepare the beets: Peel the beets and place in a small saucepan with salted water. Bring to a boil and cook for 15 to 20 minutes, or until tender. Drain the beets and cool slightly. Julienne the beets and place them in a medium bowl with the pickling juice for 2 hours. Drain, discarding the pickling juice. Toss with 2 tablespoons of the vinaigrette and season to taste with salt and pepper.
- To prepare the salad: In a large bowl, toss the endive, pear, goat cheese, and walnuts with the remaining vinaigrette and season to taste with salt and pepper.
- Arrange the salad in the center of a large platter and top with the beets. Top with freshly ground black pepper.
ENDIVE, WALNUT AND APPLE SALAD
Provided by Florence Fabricant
Categories easy, quick, salads and dressings
Time 15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a small bowl beat the olive oil and vinegar together.
- In a large bowl combine the remaining ingredients. Beat the dressing ingredients again, pour over the salad ingredients in the bowl, toss well and serve.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 7 milligrams, Sugar 3 grams
ENDIVE AND APPLE SALAD
This salad came to The Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad. "I just like it because the endive is not frequently used in salads, and it tends to be a little bitter," she said. "The apple sweetens it up a little bit and makes it more approachable. It has a nice crunchy, fresh texture."
Provided by Tara Parker-Pope
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make dressing: In a small bowl, whisk together the oil, vinegar, juice and honey. Season with salt.
- In a small sauté pan, toast the pecans over medium heat. Allow to cool.
- Mix together the endive, arugula, apple and cherries (or cranberries) in a medium-size bowl. Toss with enough dressing to coat. Top with the pecans and goat cheese (optional).
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 11 grams
APPLE AND GOAT CHEESE SALAD
This goat cheese salad is a light and delicious side dish for almost any meal. The sweetness of the apples, raisins and grapes combines well with the tart goat cheese and dressing. Radelle Knappenberger of Oviedo, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the greens, apples, raisins and grapes. In a small bowl, whisk the oil, vinegar, honey, lemon juice and garlic. Pour over salad and toss to coat. Sprinkle with walnuts and goat cheese.
Nutrition Facts : Calories 133 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
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