Ingredients for Belgian Endive And Apple Salad With Cranberry Vinaigrette
- Olive Oil
- Frozen Cranberry Juice Concentrate
- White Wine Vinegar
- Belgian Endive
- 1 medium apple (Honeycrisp or Fuji)
- Fresh Cranberries
- Green Onion
- 1/4 cup chopped walnuts
How to Make Belgian Endive And Apple Salad With Cranberry Vinaigrette
- In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon cranberry juice concentrate, and 1 tablespoon apple cider vinegar.
- Season the vinaigrette with salt and pepper to taste.
- In a medium bowl, combine 1 head Belgian endive, thinly sliced, and 1 medium apple (such as Honeycrisp or Fuji), thinly sliced.
- Pour the cranberry vinaigrette over the endive and apples.
- Gently toss to coat the endive and apples evenly.
- Sprinkle 1/4 cup dried cranberries, 2 tablespoons chopped green onions, and 1/4 cup chopped walnuts over the salad.
- Serve immediately and enjoy!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
60g
Fat
7g
Carbs
11g