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Winter Salad with Apples and White Cheddar
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.
Ingredients
| 2 1⁄2 tablespoons cider vinegar or white wine vinegar, for dressing | 1 small head frisée, 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 |
directions
Total:
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1
To make the dressing, whisk together the vinegar and olive oil in a small bowl. Season with salt and pepper.
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2
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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