Belgian Endive and Apple Salad with Cranberry Vinaigrette

Belgian Endive and Apple Salad with Cranberry Vinaigrette
Photo by Jan Smith

Ingredients

  • 1 tablespoon hazelnut oil
  • 2 teaspoons brown sugar
  • ¼ cup (1 ounce) Stilton cheese, crumbled
  • 3 tablespoons finely chopped shallots
  • 3 tablespoons chopped walnuts
  • 3 cups baby spinach
  • ¾ cup sweetened dried cranberries
  • + 14 more ingredients
    • 3 cups torn radicchio
    • ¼ teaspoon freshly ground black pepper
    • 1 garlic clove, minced
    • 1 cup cranberry juice cocktail
    • ¼ teaspoon ground cinnamon
    • 1 teaspoon butter, melted
    • Vinaigrette:
    • ¼ cup red wine vinegar
    • 1/8 teaspoon freshly ground black pepper
    • 1/8 teaspoon ground allspice
    • ¼ teaspoon kosher salt
    • 2 Fuji apples, thinly sliced (about 1 pound)
    • 2 heads Belgian endive, cut lengthwise into strips
    • Salad:

To prepare vinaigrette, combine juice and cranberries in a small saucepan; bring to a boil. Reduce heat; simmer 10 minutes or until most of liquid evaporates. Remove from heat; stir in vinegar, shallots, and garlic. Drizzle oil into pan, stirring with a whisk until blended. Stir in salt and 1/4 t...

View full recipe at My Recipes

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