ENDIVE AND APPLE SALAD WITH CRANBERRY DRESSING
Halved cranberries and slivers of endive, apple, and yellow pepper rest like confetti atop a bed of frisee. The endive mixture was tossed with a cranberry-mustard vinaigrette, then arranged on the greens.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Place mustard, vinegar, salt, and pepper in a medium bowl, and whisk to combine. Slowly drizzle in walnut oil, whisking constantly. Add cranberries, and stir to combine. Set dressing aside.
- Core apples; cut them into 1/4-inch-thick slices, then cut slices into 1/4-inch-thick spears. Place in a medium bowl with lemon juice. Cut endive in half lengthwise, and remove core. Cut into 1/4-inch-thick spears, and place in bowl with apple mixture. Add yellow pepper; combine.
- Arrange frisee on a serving platter. Add the dressing to the endive mixture, toss to combine, and arrange on top of frisee. Serve immediately.
Nutrition Facts : Calories 76 g, Fat 4 g, Fiber 3 g, Protein 1 g, Sodium 213 g
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