From Show # 601
Honey Crisp Apple and Endive Salad with Maple Apple Vinaigrette
Recipe By: Â©2008 eric villegas
Serving Size: 4
for the vinaigrette …
1/4 cup fresh apple cider, preferably from michigan
2 tablespoons maple syrup grade b, preferably from michigan
1 tablespoon apple cider vinegar, preferably from michigan
1 tablespoon finely chopped red onion
1 teaspoon lemon juice, freshly squeezed
1 teaspoon clancy's fancy hot sauce, or to taste
1/2 teaspoon kosher salt, preferably from michigan
2 tablespoons roasted garlic soy oil, preferably from michigan, see recipe
3 whole honey crisp apples, or similar preferably from michigan
4 large belgian endives, ends trimmed
2 cups baby greens, washed
Combine the apple cider, maple syrup, cider vinegar, red onion, lemon juice, clancy's hot sauce, and salt in a suitable bowl and let sit for at least one hour for the onions to soften allowing the flavors to combine. Whisk in the oil in a slow stream to combine.
Taste and adjust seasonings as necessary.
Cut the apples crosswise into 1/4-inch-thick slices and place in a suitable mixing bowl. Separate endive leaves and add to the apples along with the baby greens and the vinaigrette. using tongs toss the salad thoroughly being careful not to crush the greens and serve immediately.