Belgian Endive and Walnut Salad

The last time I bought endive, it went bad.  I made sure I used it this time and it all came together in about 15 minutes.  This was as easy as can be.  I made a smaller amount than the recipe and what I used is below:

• 2 tablespoons apple-cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• Freshly ground black pepper, to taste
• 4 tablespoons extra-virgin olive oil
• 1 teaspoon organic honey
• 2 heads Belgian endive, trimmed, cut into 1-inch-thick slices
• 1 Royal Gala apple, skin on, cored, sliced into thin half-moon halves
• Handful of walnut pieces, toasted and chopped

I made the dressing first with the first 4 ingredients.  I ended up adding a teaspoon of organic honey to cut some of the tartness.  I washed and trimmed the endive and put it in bowl.  I had to peel some outer leaves off first.

I washed and sliced the apples then deposited them in next.

I toasted the walnuts (I broke them with a mallet in a ziploc to smaller pieces).  They went in.

I dressed the salad mixing well, seasoned with S&P and served.

The bitter endive played well with the sweet apple and the walnuts gave a wanted texture crunch.  This was a very nice starter and would be good side dish as well.