Endive, Cranberries, Spinach and Roasted Walnuts Appetizer

Dressing

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.

Salad

Roasted Walnuts

California Endive

Spinach

Cranberries

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.