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Belgian Endive Salad

July 7, 2016



INGREDIENTS
  • 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
Preparation

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.


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