- 1/2 cup Marzetti® White Balsamic Vinaigrette
- 1/2 cup Walnuts
- 4 large Belgian endive heads
- 4 cups Mixed greens
- 1 large Granny Smith apple, cut into 1" pieces
- 1/2 cup Blue cheese, crumbled
Toast walnuts in 350°F oven for 5-7 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 Vinaigrette. On salad plates, compose three spears of endive into triangle (spear points touching edge of plate.) Place even portion of salad in center.