Name: Endive and Apple Salad
Yield: 4 Servings
Ingredients: 1/4 cup apple cider vinegar; 1 teaspoon Dijon mustard; 1 teaspoon minced shallot; 1 teaspoon sugar; 3/4 cup canola oil; 3 heads of Belgian endive, halved lengthwise, cut crosswise into 1/2-inch pieces; 1 cup torn escarole leaves; 1/2 medium Fuji or Braeburn apple, cored, cut into 6 wedges, thinly sliced crosswise

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