Apple and Belgium Endive Salad

Serves 4

2 Belgium endives

1 green apple

2 tablespoons chopped basil

3 tablespoons olive oil

1 tablespoon raspberry vinegar

1 to 2 teaspoons sugar

1/2 teaspoon old fashioned mustard

chopped parsley (for garnish)

Rinse and dry endives. Remove outer leaves if they don't look good. Cut off the hard end and slice endives. Peel and cut apples into thin strips. Combine endive, apple and basil in a salad bowl. To make the vinaigrette, pour in raspberry vinegar first, then add olive oil, suagr and mustard in a small bowl. Whisk until combined and season with salt and pepper. Pour the vinaigrette over the salad and toss. Top with parsley and serve at once.

The Culinary Chase's Note: A simple and delicious salad. To add a bit of color and flavor, toss in a handful of dried cranberries.

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