Apple and Onion Salad Endive Spears

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Parker Whittle 2

"Fruit, bitter greens, crunchy nuts, and blue cheese all come together for a flavorful appetizer."

Ingredients 35 m {{adjustedServings}} servings 94 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 39 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Toast walnut pieces in a dry skillet over medium-high heat until aromatic and lightly browned, 3 to 5 minutes. Let cool to room temperature.
  2. Combine apples, onion, chives, and parsley in a bowl and toss well.
  3. Pour vinegar into a small bowl; drizzle and whisk olive oil into vinegar until emulsified. Pour dressing into apple mixture and toss to coat.
  4. Gently fold walnuts and blue cheese into apple mixture just before serving. Spoon filling onto each endive leaf.
Tips & Tricks
Spinach and Strawberry Salad

Mix the colors and flavors of summer and enjoy.

Seven-Layer Salad

This is a salad your guests will enjoy seeing just as much as eating.

Footnotes

  • Cook's Note:
  • I can get between 4 and 6 usable spears off of each endive. This is probably the most expensive item. I typically use the rest of the endives in a salad later, chopping or slicing them and incorporating them with other greens.
  • The dressed apple mixture can be refrigerated overnight before adding walnuts and blue cheese if desired.
  • Keep the blue cheese cold just before stirring into apple mixture to keep the blue cheese from turning creamy.
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