Time: 45 minutes
¼ cup walnut oil or sunflower oil
2 tablespoons cider vinegar
1 tablespoon lemon juice
2 tablespoons finely chopped shallot
1-teaspoon honey mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
4 cups torn curly endive
1 head butterhead (Boston) lettuce, torn
1 red apple, cored and cut into matchstick sized pieces (1 ¾ cups)
1 small celery root, peeled and cut into matchstick size pieces (2 cups)
1 small fennel bulb, trimmed, halved, and thinly sliced (1 cup)
2 ounces shredded blue cheese or feta cheese
1/3 cup chopped walnuts, toasted
1. For the dressing, in a screw top jar combine oil, cider vinegar, lemon juice, shallot, honey mustard, salt, and pepper. Cover and shake well.
2. In a large bowl combine endive and butterhead lettuce. Add three-fourths of the dressing; toss to coat.
3. In another bowl combine apple, celery root, and fennel. Toss with remaining dressing to coat. Spoon mixture over greens. Sprinkle with blue cheese and walnuts.
Calories 210; Total Fat 16g; Sat. Fat 3g; Cholesterol 7mg; Sodium 299mg; Carbs 13g; Fiber 3g; Protein 5g