Reprinted with permission from "An Apple Harvest: Recipes & Orchard Lore" by Frank Browning and Sharon Silva, copyright 1999, 2010. Published by Ten Speed Press, a division of Random House.
|2 1/2 tablespoons cider vinegar or white wine vinegar, for dressing||1 small head frise, tough stems removed and torn into small pieces|
|6 tablespoons extra virgin olive oil or walnut oil, for dressing||1 1 Newtown Pippin, Granny Smith, Stayman Winesap, or other tart apple, unpeeled, quartered, cored, and thinly sliced lengthwise|
|Salt and pepper, for dressing||1 Fuji, Pink Lady, eastern Golden Delicious, McIntosh, or other sweet apple, unpeeled, quartered, cored, and thinly sliced lengthwise|
|1 small head radicchio, leaves separated and cut lengthwise into narrow strips||1/2 cup walnut halves, toasted|
|2 heads Belgian endive, leaves separated and cut lengthwise into narrow strips||Wedge of sharp white Cheddar cheese|
To make the dressing, whisk together the vinegar and olive oil in a small bowl. Season with salt and pepper.
To make the salad, combine the radicchio, endive, and frisée in a large salad bowl. Toss well. Add the apples and nuts and drizzle with the dressing. Toss again. Using a vegetable peeler or sharp paring knife, shave curls of the Cheddar cheese over the top. Serve at once.
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