Endive, Apple and Kasha Salad

• 1 good-size crisp apple, cored and cut into small dice
• 1 tablespoon fresh lime or lemon juice
• 4 Belgian endives, sliced
• 1 cup cooked kasha
• 13 cup broken walnuts
• 1 ounce Gruyere, cut in small dice
• 1 to 2 tablespoons chopped fresh parsley (to taste)
• 2 tablespoons fresh lemon or lime juice
• 1 to 2 teaspoons honey or agave nectar (to taste)
• Salt to taste
• freshly ground pepper to taste
• 1 teaspoon Dijon mustard
• 2 tablespoons walnut oil
• 1/4 cup extra virgin olive oil

1. In a large salad bowl, toss together apple and lime or lemon juice.
2. Add endives, kasha, walnuts, Gruyere and parsley.
3. In a small bowl or measuring cup whisk together lemon juice, honey or agave, salt, pepper, Dijon mustard, walnut oil and olive oil.
4. Toss with salad and serve.

apple, lime, endives, kasha, walnuts, gruyere, parsley, lemon, honey, salt, freshly ground pepper, mustard, walnut oil, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1017207 (may not work)