Belgian Endive Salad
A salad made of chopped endive, mixed greens, walnuts, apples, blue cheese and Marzetti® White Balsamic Vinaigrette Dressing rests on elegant endive spears.
Ready In: 15 Minutes
Prep Time: 15 Minutes Cook Time: Minutes
Toast walnuts in 350°F. oven for 5 to 7 minutes. Cool. Chop coarsely. Slice off base of each endive; separate large outer leaves (discarding blemished leaves); save 18 leaves and set aside. Cut remaining heads into 1/2″ slices.
In a bowl, combine chopped endive, mixed greens, walnuts, apples and cheese; toss together with Marzetti® White Balsamic dressing. On salad plates, compose three spears of endive into triangle (spear points touching edge of plate.) Place even portion of salad on top of end