Apple, Endive and Parmesan Salad with Walnut Vinaigrette

• 4 tablespoons orange juice
• 2 teaspoons Dijon mustard
• 1/4 cup olive oil
• 2 tablespoons walnut oil or olive oil
• 2 Red Delicious or Pippin apples, unpeeled, cored, thinly sliced
• 4 heads Belgian endive
• 1 head butter lettuce, torn into bite-size pieces
• 3/4 cup walnuts, toasted, chopped
• 2 tablespoons chopped chives
• Parmesan cheese shavings

1. Whisk 2 tablespoons orange juice and mustard in small bowl to blend.
2. Whisk in olive oil and walnut oil.
3. Season dressing to taste with salt and pepper.
4. Toss apple slices and remaining 2 tablespoons orange juice in large bowl.
5. Separate endive leaves; set aside 24 leaves.
6. Slice remaining leaves.
7. Add sliced endive, lettuce and walnuts to bowl with apples.
8. Add dressing; toss to coat.
9. Arrange 4 reserved endive leaves in spoke fashion on each of 6 plates.
10. Mound salad atop leaves.
11. Sprinkle with chives.
12. Top each with Parmesan shavings.

orange juice, mustard, olive oil, walnut oil, red delicious, endive, butter, walnuts, chives, parmesan cheese shavings

Taken from www.epicurious.com/recipes/food/views/apple-endive-and-parmesan-salad-with-walnut-vinaigrette-15689 (may not work)