Endive & Apple Salad with Toasted Walnuts & Champagne Vinaigrette 
a good salad for winter because its ingredients are readily available. We often make it with Gala Apples. Toasted walnuts add a savory dimension.
Vinaigrette
- 3 Tablespoons champagne vinegar
- 1/4 cup walnut oil
- salt & pepper to taste
Salad
- 2 apples thinly sliced
- 2 tablespoons lemon juice
- 2 heads endive, leaves washed & dried
- 1/2 cup walnuts, toasted
For the Vinaigrette: in a small bowl whisk the vinegar into the oil. Add salt & pepper to taste. Set aside.
For the salad: in a medium bowl combine apples & lemon juice. Stir to coat the apples with lemon juice to prevent browning. Arrange the endive, apples & walnuts decoratively on a salad plate & dress with vinaigrette. Makes 4 servings.
