Endive and Apple Salad With Spiced Walnuts

• 1 egg white
• 1 teaspoon fine sea salt, more to taste
• 23 cup light brown sugar
• 1 1/2 tablespoons Passover wine, ruby port or grape juice
• 1 teaspoon ground cinnamon
• Pinch cayenne (optional)
• 1 pound walnut halves
• 1 small shallot, thinly sliced
• 1 1/2 tablespoons red wine vinegar
• 6 tablespoons extra-virgin olive oil
• 2 apples, cored and thinly sliced
• 2 large or 3 small endive heads, thinly sliced crosswise into rounds
• 3 cups arugula, packed
• Black pepper and flaky sea salt

1. Heat oven to 300 degrees.
2. Cover a rimmed baking sheet with a nonstick liner or parchment paper.
3. In a large bowl, whisk together egg white and 1/2 teaspoon salt until frothy.
4. Whisk in sugar, wine, cinnamon and cayenne (if desired) until smooth.
5. Add nuts and toss until they are well coated with egg mixture.
6. Spread nuts on baking sheet and bake for 30 minutes, stirring halfway through.
7. The nuts should be glazed and golden at the edges.
8. Let cool.
9. Coarsely chop 1 cup of the nuts (save the rest for noshing).
10. Prepare the salad: In a large bowl, combine shallot, vinegar and remaining 1/2 teaspoon salt, and toss well.
11. Let sit for 10 minutes, then whisk in olive oil.
12. Add apples, and toss to coat.
13. Put endive and arugula in a salad bowl.
14. Add apple mixture and chopped nuts, and toss well.
15. Season to taste with more salt and black pepper, and serve at once.

egg, salt, light brown sugar, passover wine, ground cinnamon, cayenne, walnut halves, shallot, red wine vinegar, extravirgin olive oil, apples, endive, arugula, black pepper

Taken from cooking.nytimes.com/recipes/1014609 (may not work)