This salad came to The Times from Kathryn Anible, a personal chef in New York City, whose solution to adding color to your holiday table lies in this fresh, crunchy salad. “I just like it because the endive is not frequently used in salads, and it tends to be a little bitter,” she said. “The apple sweetens it up a little bit and makes it more approachable. It has a nice crunchy, fresh texture.”

Ingredients

  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon orange juice
  • 1 teaspoon honey
  • Dash of salt
  • ¼ cup pecans
  • 2 heads of endive, chopped
  • 1 cup arugula
  • 1 apple, sliced thin
  • ¼ cup dried cherries or cranberries
  • ¼ cup goat cheese, crumbled (optional)
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      237 calories; 18 grams fat; 2 grams saturated fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 1 gram protein; 43 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. To make dressing: In a small bowl, whisk together the oil, vinegar, juice and honey. Season with salt.
  2. In a small sauté pan, toast the pecans over medium heat. Allow to cool.
  3. Mix together the endive, arugula, apple and cherries (or cranberries) in a medium-size bowl. Toss with enough dressing to coat. Top with the pecans and goat cheese (optional).

20 minutes

Dining and Cooking