Catching up on Elle Decor at the salon over the weekend, I stumbled upon this recipe from Daniel Boulud. It looked like a lovely winter salad. I made it Saturday night as a first course, with roast chicken, parsnips and shallots to follow. I will definitely be adding to my arsenal of dinner party recipes-- easy and elegant...
Endive, Ham, Apple, and Walnut Salad
Serves 6
Ingredients
•½ cup walnuts •6 red endives •6 Belgian endives •1 T plus 1 tsp. sherry vinegar •1 T honey •2 T walnut oil •1 Honeycrisp apple, cut into matchsticks •½ lb. fresh ham, cut into thin strips •¼ bunch chives, cut into 1-inch pieces •Salt and ground white pepper
Directions
Place walnuts in a single layer on a baking sheet and bake in a 325°F oven for 5 minutes, or until golden brown. When cool, crumble.
Remove any damaged outer leaves from the endives, rinse in cold water, and pat dry. Cut endives lengthwise into four wedges. In a large bowl, whisk to combine the sherry vinegar, honey, and walnut oil. Add endive, apple, and ham, and toss. Season with salt and pepper to taste. Serve in the bowl or plated; finish by sprinkling crumbled walnuts and chives on top.
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