Walnuts, apples bring fall flavors to endive salad
The walnut harvest began at the end of August and ends in November, and many are surprised to learn that California walnuts account for 99 percent of the commercial U.S. supply and two-thirds of the world supply.
Most of our walnuts are commonly known as the English (or Persian) walnut, and it is nice to know that walnuts are good for us according to numerous studies. Walnuts are the only nuts that contain a significant amount of omega 3 fatty acids. So enjoy them.
I like how the crisp, sweet apple flavor in this recipe contrasts with the slightly bitter Belgian endive and the toasty walnut pieces. Dried figs give the vinaigrette body and a fruity richness. The slightly sweet white balsamic vinegar complements the endive. If you don’t have white balsamic, use rice wine vinegar instead. This salad is an especially nice beginning to an elegant dinner. It works equally well when served as a delicious ending to your dinner.
Tips:
Choose crisp, firmly packed Belgian endive heads that are white or pale yellow in color. Red endive should be bright colored with no wrinkled leaves. If the endive is very green, it might be bitter
Store endive in the vegetable drawer of your refrigerator. I like to wrap the stalks in paper towels in a lock-top plastic bag.
Wipe the outer leaves with a damp paper towel. Remove any torn or damaged leaves, trim the bottom, and use them as the recipe suggests.