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Hi!  My first post of this salad showed the endive in a store so you knew what they looked like.  Endive added to fruit and savory root vegetables creates a tasty combo.  Thought I would feature this salad again. Here is a way to get the apple goodness incorporating the flavors of apple, beets and the endive as a little bitter note with sweet anise seed dressing.

Vinaigrette:

3 teaspoons red wine vinegar

2 teaspoons of balsamic vinegar

1 teaspoon anise seed ground

3 tablespoons olive oil

salt and pepper to taste

1 tablespoon lemon juice

1 tablespoon of honey

Recipe:

2  Golden Delicious or other apples cored and chopped

1/2 cup walnut pieces (optional)

3 golden beets roasted and chopped

2 bunches of endive leaves separated and sliced vertically

Preheat a 375 degree oven and roast beets wrapped in foil for 45 minutes or until beets are soft and tender upon piercing with a knife.  Set aside until cool enough to handle and cut off stems and peel way the skin and chop. Combine in a bowl, the chopped beets, apples and sliced endive with the walnuts.  Mix the vinaigrette  ingredients together. Pour the dressing over the endiv

Vinaigrette:

3 teaspoons red wine vinegar

2 teaspoons of balsamic vinegar

1 teaspoon anise seed ground

3 tablespoons olive oil

salt and pepper to taste

1 tablespoon lemon juice

1 tablespoon of honey

Recipe:

2  Golden Delicious or other apples cored and chopped

1/2 cup walnut pieces (optional)

3 golden beets roasted and chopped

2 bunches of endive leaves separated and sliced vertically

Preheat a 375 degree oven and roast beets wrapped in foil for 45 minutes or until beets are soft and tender upon piercing with a knife.  Set aside until cool enough to handle and cut off stems and peel the skin and chop. Combine in a bowl, the chopped beets, apples and sliced endive with the walnuts.  Mix the vinaigrette  ingredients together and pour over the salad.

 

 

 

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