Endive, Walnut and Apple Salad

• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 6 heads endive, separated into leaves, rinsed and dried, cores removed
• 1 small bunch watercress, rinsed, dried and chopped coarse
• 1 small red onion, sliced very thin
• 1 Granny Smith apple, cored and sliced vertically very thin
• 1 cup chopped walnuts

1. In a small bowl beat the olive oil and vinegar together.
2. In a large bowl combine the remaining ingredients.
3. Beat the dressing ingredients again, pour over the salad ingredients in the bowl, toss well and serve.

extravirgin olive oil, balsamic vinegar, endive, coarse, red onion, apple, walnuts

Taken from cooking.nytimes.com/recipes/3275 (may not work)