Valleybrink Road | Recipes | Endive With Apple, Toasted Walnuts, And Point Reyes Blue | 2 entree portions or 4 appetizer portions 3 small belgian endive, chopped into 3/4” pieces 1/2 cup toasted raw organic walnuts, roughly chopped 1/2 organic pink lady apple, sliced into paper thin wedges Point Reyes Blue cheese t.

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Endive With Apple, Toasted Walnuts, And Point Reyes Blue
Steps
1
2
3
Description

For me, the success of this recipe lies in using the best ingredients. Creamy Point Reyes Blue, crunchy organic endive, and tart pink lady apples are what make this salad something special. Easily thrown together in less than ten minutes, this is a perfect lunch or easy addition to a weeknight supper.

Get Started
Step 1

In a large bowl, combine the endive, toasted walnuts, and apple slices. Crumble the blue cheese on top. Add as much as you like (I do about a 1/4 cup), but remember that it has a strong flavor.

Next Step
2
Step 2

In a small bowl, squeeze the juice from one Meyer lemon. While whisking, start adding olive oil (about 1/4 cup) and whisk until emulsified. Add a pinch of sea salt and some black pepper. Add a small squeeze of honey or agave. Taste. Add more if necessary.

Next Step
3
Step 3

Finish seasoning to taste with salt and pepper. Pour the vinaigrette over the salad and gently mix to combine. Serve. Enjoy!

Done!
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Ingredients
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Shopping List
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 2 entree portions or 4 appetizer portions

  • 3 small belgian endive, chopped into 3/4” pieces
  • 1/2 cup toasted raw organic walnuts, roughly chopped
  • 1/2 organic pink lady apple, sliced into paper thin wedges
  • Point Reyes Blue cheese to crumble
  • 1 Meyer lemon
  • extra virgin olive oil
  • honey or agave
  • sea salt
  • black pepper