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)

1. To make the dressing whisk the mustard with the grapefruit juice, salt and pepper until mixture is light.
2. Whisk in oils until mixture is creamy.
3. Cut ends off the endive and wash well.
4. Dry and cut in julienne strips.
5. Core but do not peel the apples.
6. Cut in julienne strips.
7. Mix apple with endive and cover immediately with dressing or apple will darken.
8. 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)