Recipe information
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
Need to make a substitution?
Preparation
Whisk first 4 ingredients in small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Set vinaigrette aside. Mix Belgian endive, escarole, and apple in large bowl. Toss salad with 1/4 cup vinaigrette.