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The Baltimore Sun

Salad trio

This dish, which takes less than 15 minutes to assemble, would make a tempting first course to begin an autumn dinner, or try it as a side to grilled steaks or lamb.

Belgian endive, apples and blue cheese salad

Prep time: 25 minutes
Servings: 4

2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon coarse salt
1/3 cup olive oil
1 Granny Smith apple, unpeeled, cored, halved, sliced
Juice of 1/2 lemon
1 pound Belgian endives
1/3 pound creamy blue cheese, broken into small pieces
3/4 cup walnuts, toasted, coarsely chopped (see note)
1/4 cup chopped flat leaf parsley

1. Whisk together vinegar, mustard and salt in a medium nonreactive bowl; whisk in oil until emulsified.

2. Toss apple slices in lemon juice in a medium bowl. Slice the endives crosswise into 3/4-inch wide strips, discarding any hard cores at their bases.

3. Transfer the endive to the bowl with the dressing. Transfer the apple slices with a slotted spoon to the same bowl; toss to coat with dressing. Mound mixture on four salad plates; sprinkle each serving with some blue cheese, walnuts and parsley.

Note: To toast walnuts, spread them on a rimmed baking sheet; place in a 350-degree oven until lightly browned and fragrant, 5-6 minutes. Watch carefully. Remove and cool.

Nutrition information:
Per serving: 474 calories, 78% of calories from fat, 43 g fat, 10 g saturated fat, 28 mg cholesterol, 13 g carbohydrates, 15 g protein, 653 mg sodium, 6 g fiber.

Copyright © 2015, The Baltimore Sun
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