Apple and Endive Salad With Grapefruit Dressing
- 4 teaspoons Dijon mustard
- 6 tablespoons grapefruit juice
- Salt and freshly ground black pepper
- 4 tablespoons safflower oil
- 4 tablespoons soy oil
- 6 medium Belgian endives
- 3 well-flavored crisp apples (Macintosh, Cortland)
- 4 large mint leaves, minced (optional)
- To make the dressing whisk the mustard with the grapefruit juice, salt and pepper until mixture is light.
- Whisk in oils until mixture is creamy.
- Cut ends off the endive and wash well.
- Dry and cut in julienne strips.
- Core but do not peel the apples.
- Cut in julienne strips.
- Mix apple with endive and cover immediately with dressing or apple will darken.
- Serve on individual plates and sprinkle with mint leaves.
mustard, grapefruit juice, salt, safflower oil, soy oil, belgian endives, crisp apples, mint
Taken from cooking.nytimes.com/recipes/5868 (may not work)