Endive & Apple Salad

Endive and Apple Salad


1/4 cup olive oil

2 tablespoons apple cider vinegar

1 tablespoon orange juice

1 teaspoon honey

Dash of salt

1/4 cup pecans

2 heads of endive, chopped

1 cup arugula

1 apple, sliced thin

1/4 cup dried cherries or cranberries

1/4 cup goat cheese, crumbled (optional)


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). Serves 4.

Kathryn Anible is a personal chef in New York City.  Her new book, “The Leafy Greens Cookbook: 100 Creative, Flavorful Recipes Starring Super-Healthy Kale, Chard, Spinach, Bok Choy, Collards and More” is set to be published in the summer of 2013.