Endive, Apple & Walnut Salad

Happy New Year! I’m sure everyone is looking forward to a great 2021 after the roller coaster ride…or runaway freight train…of 2020. Staying healthy and eating healthy is probably top-of-mind for many of you. So Galley Pirates is starting off the year with a scrumptious salad. With candied walnuts and blue cheese, it’s not entirely low calorie, but it is an elegant salad, filled with great flavors and worthy of the first day of the new year.

Endive, Apple & Walnut Salad

Salad
4 Belgium endive bulbs
2 romaine lettuce leaves
1 Granny Smith apple
1/2 cup blue cheese crumbles
1/2 cup candied walnuts
2 tablespoons fresh tarragon, minced

Vinaigrette
1 shallot, minced
1/4 cup white balsamic vinegar
1/4 cup EVOO
1 tablespoon Dijon mustard

Candied walnuts
2 cups walnut halves and pieces
1 egg white
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon sea salt
1/2 teaspoon cayenne pepper

Start out making the candied walnuts. They can be made ahead and stored for many days. Heat your oven to 300º. Line a baking sheet with parchment paper.

In a small bowl mix together the brown sugar, cinnamon, salt and cayenne. In a larger bowl beat the egg white and the vanilla.

Fold the walnut into the egg white mixture and stir to coat. Add the dry ingredients and thoroughly mix.

Spread the coated walnuts on the parchment paper. Place in the oven and roast for 20 minutes.

After 20 minutes stir the walnuts and return to the oven to roast for another 15 minutes. Remove from the oven and spread the walnuts onto a plate to cool.

Next mix the vinaigrette. Mince the shallot. Whip the minced shallot into the EVOO, white balsamic vinegar and mustard. Set aside.

Next, assemble the salad. Cut the endives in half, cut out the core and peel away the leaves.

Shred the romaine lettuce. Julienne the apple into matchstick sized pieces. Combine the endive leaves, apple, romaine, candied walnuts and blue cheese crumbles. Add vinaigrette and toss. Place on a serving dish and sprinkle with minced tarragon leaves.

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