Endive and Apple Salad with Honey-Mustard Vinaigrette and Bethmale Chevre

by Alexandra Shytsman

YIELD: 4

INGREDIENTS

• 1 tablespoon red wine or apple cider vinegar
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
• 2 tablespoons extra virgin olive oil
• 4 small heads of Belgian endive, trimmed, leaves separated
• 1 medium tart green apple, cored and thinly sliced
• 1/3 cup chopped toasted walnuts
• 1/3 crumbled Le Montagne de Bethmale Chevre

DIRECTIONS

1. In a small bowl, whisk together the vinegar, honey, mustard, salt, and pepper. While continually whisking, gradually drizzle in the oil, and continue whisking until the vinaigrette is emulsified.
2. Place the endive and apple in a large mixing bowl. Drizzle with 2/3 of the vinaigrette and gently toss. Transfer the salad to a serving platter, drizzle with the remaining vinaigrette, and top with the walnuts and cheese. Serve immediately.