Enjoy this extraordinary endive apple salad as a light weekday lunch or elegant side for a Sunday dinner with Belgian Carbonnade à la Flamande.
- 2-3 Belgian endives
- 1-2 sweet apples
- 1 tbsp (apple cider) vinegar
- 1 tbsp (vegetable) oil
- salt & pepper
- crushed walnuts
- fresh parsley, chopped
- crumbled blue cheese or feta.
Slice endives into 1/4 inch wide strips.
Cut apples into 8 wedges. Slice wedges crosswise 1/4 inch wide.
Season to taste with salt & pepper.
Finish with vinegar and oil.
Optionally, top with crushed walnuts, parsley, and/or crumbled blue cheese or feta.