Apple and Endive Salad With Grapefruit Dressing

Ingredients

• 4 teaspoons Dijon mustard
• 6 tablespoons grapefruit juice
• Salt and freshly ground black pepper
• 4 tablespoons safflower oil
• 4 tablespoons soy oil
• 6 medium Belgian endives
• 3 well-flavored crisp apples (Macintosh, Cortland)
• 4 large mint leaves, minced (optional)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    227 calories; 18 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 9 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 0 grams protein; 40 milligrams sodium

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

Preparation

1. To make the dressing whisk the mustard with the grapefruit juice, salt and pepper until mixture is light.
2. Whisk in oils until mixture is creamy.
3. Cut ends off the endive and wash well. Dry and cut in julienne strips.
4. Core but do not peel the apples. Cut in julienne strips. Mix apple with endive and cover immediately with dressing or apple will darken.
5. Serve on individual plates and sprinkle with mint leaves.

• This has been adapted from a dish served by Sal Montezinos at the Deja Vu Restaurant in Philadelphia.

15 minutes