Apple and Onion Salad Endive Spears Good Recipes

Apple and Onion Salad Endive Spears

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

Ingredients :

• half of cup walnut portions, minced
• 2 Granny Smith apples - peeled, cored, and minced
• 1 huge candy onion, minced
• 1/four cup chopped fresh chives
• 1/four cup chopped fresh parsley
• 1/4 cup uncooked apple cider vinegar (such as Bragg®)
• 3/4 cup more-virgin olive oil
• 1/four cup crumbled blue cheese
• 6 Belgian endives, separated into individual leaves

Instructions :

Prep : 30M	Cook : 30M	Ready in : 35M

• Toast walnut portions in a dry skillet over medium-high warmth until aromatic and gently browned, three to 5 mins. Let cool to room temperature.
• Combine apples, onion, chives, and parsley in a bowl and toss well.
• Pour vinegar into a small bowl; drizzle and whisk olive oil into vinegar till emulsified. Pour dressing into apple combination and toss to coat.
• Gently fold walnuts and blue cheese into apple mixture simply earlier than serving. Spoon filling onto each endive leaf.

Notes :

• I can get between 4 and six usable spears off of each endive. This is probably the most high-priced item. I typically use the rest of the endives in a salad later, chopping or reducing them and incorporating them with different greens.
• The dressed apple combination can be refrigerated overnight before adding walnuts and blue cheese if favored.
• Keep the blue cheese bloodless simply before stirring into apple aggregate to preserve the blue cheese from turning creamy.

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