• 1 cup walnut halves
  • 2 large crisp red apples
  • Juice of 1 lemon
  • 4 large heads Belgian endive, washed, trimmed and chilled
  • 1 recipe Walnut Oil Vinaigrette
  • Leaf lettuce leaves, washed, dried and chilled
  • 6 ounces bleu cheese
  • 1 cup Pomegranate seeds
Toast the walnuts in a single layer on a baking sheet in a preheated 350 º F. oven for 10 minutes.  Stir once for even toasting.

Core and slice the apples into thin slices. 

Toss with the lemon  juice.

Slice the endive into 1/2” slices.

Make the dressing.

Toss the endive with enough dressing to coat.

Arrange the lettuce leaves on a platter. 

Top with the endive.

Surround with apple slices.

Sprinkle over the walnuts and cheese crumbles.

Drizzle over more dressing.

Top with Pomegranate seeds.

Serves 6.

Walnut Oil Vinaigrette
  • 1/2 cup walnut oil
  • 1/4 cup sherry vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon honey
 Whisk together until well blended.

Makes about 3/4 cup.