Nutritional Wisdom with Carly Pollack

Heirloom Apple Salad with Honey Walnut Dressing

Submitted by Meg Griffith Washburn

1/2 large head curly endive
1/2 cup radicchio, finely shredded
1 large shallot, minced
1 1/2 tbsp walnut oil
1 1/2 tbsp rice vinegar
1 tbsp red wine vinegar
1 tbsp raw, local honey
1/4 tsp black pepper
1 large apple
1/4 cup walnuts, toasted and chopped

Trim any dark, tough green leaves from the endive. Break the head into leaves, wash well, and dry. Separate the curly frizz from the thick stems and tear the frizz into bite-sized pieces. Combine with the shredded radicchio and set aside. In a blender, combine the shallots, oil, vinegars, honey, and pepper. Taste for seasoning and add pepper if needed. Toss the greens with a small amount of dressing and divide into servings. Top each salad with apples and walnuts. Drizzle with additional dressing and serve immediately.

2-3 Servings