Apple Endive Blue Cheese Salad

Beautiful and delish! This salad is the perfect combination of sweet, tart and tangy. Serve it alone, as a side or top it with salmon or chicken. The dressing is great for many other salads as well. It is one of my “go to” travel dressings when I eat in a restaurant. Since I am allergic to garlic I carry my own dressing and this one usually pairs well with most salads on a menu. I use a little OXO On-The-Go Silicone squeeze bottle whenever I go out because almost all dressings have garlic.

Apple Endive Salad with Blue Cheese

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Prep Time 15 minutes mins

Course Salad

Cuisine American

Ingredients

  

• 1 head of endive or escarole
• 1/4 cup crumbled blue cheese
• 1 medium apple, honeycrisp or granny smith if you like tart
• 2 oz chopped walnuts or pecans

Dressing

• 2 tbsp dijon mustard garlic free versions: Sir Kensington's or Primal Kitchen
• 4 tbsp fresh lime juice
• 8 tbsp olive oil
• 1 tbsp honey
• salt and pepper

Instructions

 

• Slice endive leaves into ¾ “ pieces.  Cut apple into ¼ “ cubes.
• In a large bowl, mix mustard, olive oil and lime juice. Whisk vigorously until thickened.
  
• Mix in apples, grapes and walnuts.  Add endive to top of mixture and place in refrigerator. Toss ingredients just before serving.  4-6 salads depends on if they are a side or main. If using for a main it is delicious topped with a piece of grilled chicken or salmon.
  
• If you are making the dressing for only one salad only do a quarter of the amounts.
  

Keyword apple, blue cheese, chickory, dijon vinaigrette, endive, escarole, granny smith, walnut