Time: 45 minutes
Ingredients:
¼ cup walnut oil or sunflower oil
2 tablespoons cider vinegar
1 tablespoon lemon juice
2 tablespoons finely chopped shallot
1-teaspoon honey mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
4 cups torn curly endive
1 head butterhead (Boston) lettuce, torn
1 red apple, cored and cut into matchstick sized pieces (1 ¾ cups)
1 small celery root, peeled and cut into matchstick size pieces (2 cups)
1 small fennel bulb, trimmed, halved, and thinly sliced (1 cup)
2 ounces shredded blue cheese or feta cheese
1/3 cup chopped walnuts, toasted
Directions:
1. For the dressing, in a screw top jar combine oil, cider vinegar, lemon juice, shallot, honey mustard, salt, and pepper. Cover and shake well.
2. In a large bowl combine endive and butterhead lettuce. Add three-fourths of the dressing; toss to coat.
3. In another bowl combine apple, celery root, and fennel. Toss with remaining dressing to coat. Spoon mixture over greens. Sprinkle with blue cheese and walnuts.
Serves 6
Calories 210; Total Fat 16g; Sat. Fat 3g; Cholesterol 7mg; Sodium 299mg; Carbs 13g; Fiber 3g; Protein 5g
