Endive, Cranberries, Spinach and Roasted Walnuts Appetizer
5 tbsp rice vinegar
½ c. oil (canola or sunflower)
1 tbsp Dijon mustard
1 garlic clove, crushed
Combine all ingredients in bowl and whisk together until emulsified.
Roast walnuts at 325 degrees for 12-15 minutes, or until golden brown. Separate endive heads into single leaves. Fill each leaf with 2-3 leaves of spinach. Sprinkle cranberries and roasted walnuts in each leaf and drizzle with dressing.