Ingredients
Directions
Toast the walnuts: Heat a small stovetop pan over medium heat. Add the walnuts and toast until fragrant, about 2–3 minutes, tossing occasionally. Set aside.
Add the endive, radicchio, walnuts, and apples to a large salad bowl and toss.
Drizzle the desired amount of dressing over the top (you may need all of it, depending on the amount of dressing you like) and toss to combine.
Divide the salad between two bowls and add optional ground black pepper.
Chef's Notes
Substitutions
Substitute endive and radicchio with watercress, escarole, napa cabbage, dandelion greens, butter lettuce, or your favorite leafy greens of choice.
Substitute walnuts with pecans, almonds, pistachios, hazelnuts, or macadamia nuts.
Substitute apples with fresh pears, apricots, peaches, strawberries, or pomegranate arils.
Nut-Free
Substitute walnuts with pumpkin seeds, sunflower seeds, or hemp seeds.
Prep Ahead
Prepare the Sweet Mustard Dressing ahead of time. Store in an airtight container or mason jar in the refrigerator for up to 7 days.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Ingredients
Directions
Toast the walnuts: Heat a small stovetop pan over medium heat. Add the walnuts and toast until fragrant, about 2–3 minutes, tossing occasionally. Set aside.
Add the endive, radicchio, walnuts, and apples to a large salad bowl and toss.
Drizzle the desired amount of dressing over the top (you may need all of it, depending on the amount of dressing you like) and toss to combine.
Divide the salad between two bowls and add optional ground black pepper.
