Apple, Almond, and Endive Salad with Creamy Herb Dressing

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

We enjoyed this dish with widely available Fuji apples. Blond verjus is acidic juice from unripe grapes-look for it in specialty stores, or substitute 1 teaspoon vinegar.

Ingredients:

3 tablespoons canola mayonnaise

2 teaspoons blond verjus

2 teaspoons tarragon vinegar

1 1/4 teaspoons dijon mustard

1 1/2 teaspoons finely chopped fresh tarragon

1 1/2 teaspoons finely chopped fresh chives

1 1/2 teaspoons finely chopped fresh flat-leaf parsley

1 1/2 teaspoons finely chopped fresh chervil

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

2 medium cumberland spur or fuji apples, cored and thinly sliced

2 heads green endive, trimmed and separated into leaves

2 heads red endive, trimmed and separated into leaves

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup toasted sliced almonds

3 tablespoons fresh flat-leaf parsley leaves

Directions:

1. Combine first 4 ingredients in a small bowl; stir with a whisk. Stir in tarragon and next 5 ingredients (through 1/8 teaspoon pepper).
2. Combine apples and endives. Add 1/4 cup dressing; toss gently. Add remaining dressing, if needed, to coat apple mixture. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange 3/4 cup salad mixture on each of 8 salad plates. Top with almonds and parsley.

By RecipeOfHealth.com