Endive, Apple and Goat Cheese Salad

Salad:3 large endives, unblemished
1 medium Honey Crisp or Braeburn apple
3/4 cup walnut halves, toasted and roughly chopped
3oz goat cheese, crumbled

Apple-Cider Vinaigrette:
1/2 apple, cored and chopped
2 Tbs apple cider vinegar
2 tsp mustard
2 tsp honey
1/2 tsp salt
1/2 tsp black pepper
1/2 cup parsley leaves
1/2 cup olive oil
2 tsp lemon juice

For Salad, slice the endive in 1/2-1" pieces and put in a bowl of ice water for 5 min. Drain, sprin and throughly air-dry. Quater, core and thinly slice apple. Toss with lemon juice to prevent browning.

For vinegairette, put all ingredients except for the oil and lemon juice into a food processor or blender. Puree. Add oil slowly and allow to throughly blend. Just before serving, mix in lemon juice.

Toss endive, apple, goat cheese and walnuts with 4-6 Tbs of the dressing (or to taste) in a bowl.

{notes} This salad serves 4-6 people as a side. You can double the endive and apple to make it go further (with no need to increase the other ingredients). Add more dressing if you do that. The dressing makes a boat-load; several times what you actually need, so feel free to scale down. The recipe says you can keep the dressing up to 8 hours in the fridge, but I'd give it a week, probably.

Simple Orange Vinaigrette

1/4 cup frozen orange juice (from concentrate, undiluted)
1/4 cup balsamic vinegar
1/2 cup olive oil

Shake it all up in a mason jar and pour. Save the rest in the fridge. Tangy and absolutely delicious. From Becca.