Endive and Apple Salad

Name: Endive and Apple Salad
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 cup olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon orange juice; 1 teaspoon honey; Dash salt; 1/4 cup pecans; 2 heads endive, chopped; 1 cup arugula; 1 apple, sliced thin; 1/4 cup dried cherries or cranberries; 1/4 cup goat cheese, crumbled (optional)

Ricardo @tallcook

Manhattan, New York, United States

This excellent salad came to The New York Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad.

Ricardo @tallcook

Manhattan, New York, United States

This excellent salad came to The New York Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad.

Saved

Ingredients

15 minutes

4 servings

1/4 cupolive oil
2 tablespoonsapple cider vinegar
1 tablespoonorange juice
1 teaspoonhoney
Dashsalt
1/4 cuppecans
2 headsendive, chopped
1 cuparugula
1apple, sliced thin
1/4 cupdried cherries or cranberries
1/4 cupgoat cheese, crumbled (optional)

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Steps

15 minutes

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).