Endive, Apple and Walnut Salad

• 1 pound (about 6) Belgian endives
• 1 tart apple
• 1 tablespoon freshly squeezed lemon juice
• Scant 1/2 cup broken walnut pieces
• 1 1/2 ounces Gruyere cheese, cut in thin slivers about 1/3 heaped cup
• 2 tablespoons chopped fresh parsley, or a mix of chopped fresh parsley and chives
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon sherry vinegar or champagne vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt
• freshly ground pepper to taste
• 3 tablespoons walnut oil
• 4 tablespoons extra virgin olive oil

1. Remove any damaged outer leaves of the endives and rinse with cold water.
2. Dry with paper towels, then separate the leaves, or slice crosswise, about 1/2 inch thick.
3. Place in a wide salad bowl.
4. Add the walnuts, gruyere, parsley and tarragon.
5. Quarter the apple and cut away the core, then slice very thin (you should have at least 16 slices).
6. Place in a bowl of water acidulated with 1 tablespoon lemon juice.
7. Whisk together the vinegars, lemon juice, mustard, salt, and pepper.
8. Whisk in the oils.
9. Taste and adjust seasonings.
10. Drain the apple slices, dry on paper towels, then add to the salad bowl.
11. Toss with the dressing and serve.

endives, apple, freshly squeezed lemon juice, gruyere cheese, fresh parsley, tarragon, sherry vinegar, freshly squeezed lemon juice, balsamic vinegar, mustard, salt, freshly ground pepper, walnut oil, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1014025 (may not work)