Popular Recipes: Apple and Onion Salad Endive Spears

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Apple and Onion Salad Endive Spears

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

Ingredients :

  • 1/2 cup walnut pieces, minced
  • 2 Granny Smith apples - peeled, cored, and minced
  • 1 large sweet onion, minced
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh parsley
  • 1/4 cup raw apple cider vinegar (such as Bragg®)
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup crumbled blue cheese
  • 6 Belgian endives, separated into individual leaves

Instructions :

Prep : 30M Cook : 30M Ready in : 35M
  • Toast walnut pieces in a dry skillet over medium-high heat until aromatic and lightly browned, 3 to 5 minutes. 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 until emulsified. Pour dressing into apple mixture and toss to coat.
  • Gently fold walnuts and blue cheese into apple mixture just before serving. Spoon filling onto each endive leaf.

Notes :

  • I can get between 4 and 6 usable spears off of each endive. This is probably the most expensive item. I typically use the rest of the endives in a salad later, chopping or slicing them and incorporating them with other greens.
  • The dressed apple mixture can be refrigerated overnight before adding walnuts and blue cheese if desired.
  • Keep the blue cheese cold just before stirring into apple mixture to keep the blue cheese from turning creamy.

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