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Belgian Endive-and-Apple Salad

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Belgian Endive-and-Apple Salad


2 tablespoons minced shallots
2 tablespoons white wine vinegar
2 tablespoons red wine vinegar
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon walnut oil or olive oil
4 cups Golden Delicious apples, cut into strips (approximately 2 large)
3 heads of Belgian endive, halved and thinly sliced lengthwise (about 4 cups)
2 tablespoons chopped fresh parsley

To make

You can make a dressing for this endive salad at the beginning of the day and mix the apples with it so they don't get browned. Wait as long as you can to slice the endive, because it discolors where it was touched with a knife. This should be one of the last dishes you make before serving. Walnut oil gives the dressing a rich nutty flavor, but you can use olive oil instead.
Combine the first 5 ingredients; add the oils, stirring well with a whisk. Add the apple, mix well; cover and refrigerate.Combine the apple mixture, endive, and parsley in a large bowl; mix well to coat. Serve immediately.
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  Published: 11/20/2023 7:54 PM

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