Endive, Apple and Walnut Trio
Endive, Apple and Walnut Trio
1 cup Kirkland Signature walnuts
1/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 Belgian endives, halved lengthwise and cut into 1-inch chunks
1 large apple, cut into
1-inch cubes (Braebums work well)
1 cup crumbled blue cheese, divided
Butter lettuce leaves or arugula, for serving
Preheat oven to 350°F.
To toast walnuts, spread evenly on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7-10 minutes.
Set aside.
In a large bowl, whisk together oil, vinegar, mustard, salt and pepper. Add endive, apple, walnuts and half the blue cheese; toss well.
Arrange lettuce leaves or arugula on 4-6 chilled plates. Pile the endive mixture on top. Garnish with the remaining blue cheese. Serve immediately.
Makes 4-6 servings.
1 cup Kirkland Signature walnuts
1/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 Belgian endives, halved lengthwise and cut into 1-inch chunks
1 large apple, cut into
1-inch cubes (Braebums work well)
1 cup crumbled blue cheese, divided
Butter lettuce leaves or arugula, for serving
Preheat oven to 350°F.
To toast walnuts, spread evenly on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7-10 minutes.
Set aside.
In a large bowl, whisk together oil, vinegar, mustard, salt and pepper. Add endive, apple, walnuts and half the blue cheese; toss well.
Arrange lettuce leaves or arugula on 4-6 chilled plates. Pile the endive mixture on top. Garnish with the remaining blue cheese. Serve immediately.
Makes 4-6 servings.
Endive, Apple and Walnut Trio
Reviewed by Unknown
on
2/29/2020
Rating:
Reviewed by Unknown
on
2/29/2020
Rating:
