Califonia Bountiful
Main Dish

Apple and endive salad

Executive Chef Ben Mattman
JW Marriott, San Francisco

Loading video player...

Print Recipe

To print this recipe, choose a print size:



3 heads red Belgian endive
3 heads Belgian endive
2 Fuji or Honeycrisp apples
Juice of 1/2 Meyer lemon
1/2 head frisée lettuce
12 walnut halves, toasted (about 1/2 cup; see note)
6 tbsp. white balsamic vinaigrette dressing (recipe follows)
Salt and white pepper, to taste
1 tsp. finely cut chives

White balsamic vinaigrette dressing
1/4 cup white balsamic vinegar
3/4 tsp. Dijon mustard
2 tbsp. fresh orange juice
1/4 shallot, peeled and minced
2 1/4 tsp. honey
1 pinch finely chopped garlic
1/2 cup plus 2 tbsp. canola oil (75/25 blend)
Salt and pepper, to taste


Wash and dry endive and apples. Cut endives lengthwise into julienne strips. Halve and core apples and cut into julienne strips. Dress apples with lemon juice.

White balsamic vinaigrette dressing
In a bowl, whisk together vinegar, mustard, orange juice, shallot, honey and garlic. While whisking, slowly pour in oil in a steady stream. Season with salt and pepper.

In a large bowl, combine endives, apples, frisee lettuce, walnuts and vinaigrette, tossing gently. Season with salt and white pepper and plate. Sprinkle chives over salad.

Note: To prepare walnut halves, toast in a small skillet over medium heat, stirring frequently, until crisp and fragrant, about 5 minutes. Set aside to cool.

Serves 2 (or 4 small appetizer salads)

Follow us on: Facebook Twitter YouTube Pinterest Pinterest