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Published on June 06, 2020

Belgian Endive & Apple Salad

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Recipe by: Parker-Pope, T. (2017). New York Times Cooking. Retrieved from: https://cooking.nytimes.com/recipes/1014356-endive-and-apple-salad

Ingredients

  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon orange juice
  • 1 teaspoon honey
  • Dash of salt
  • ¼ cup pecans
  • 2 heads of endive, chopped
  • 1 cup arugula
  • 1 apple, sliced thin
  • ¼ cup dried cherries or cranberries
  • ¼ cup goat cheese, crumbled (optional)

Directions

  1. To make dressing: In a small bowl, whisk together the oil, vinegar, juice and honey. Season with salt.
  2. In a small sauté pan, toast the pecans over medium heat. Allow to cool.
  3. Mix together the endive, arugula, apple and cherries (or cranberries) in a medium-size bowl. Toss with enough dressing to coat. Top with the pecans and goat cheese (optional).

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