Endive & 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.