Apple winter salad
Enjoy winter salads filled with taste and flavor. Salads full of nutrients may include fruits and vegetables topped with blue cheese or sweeteners. Salads serve both purposes of appetizers and ciders. Salad made from watercress, escarole (a salad plant with wide, dark green leaves, sometimes called Batavian endive) and refined Belgian endive (young broad-leaved endive plant deprived of light to form a narrow whitish head).
Sherry shallot Vinaigrette
Ingredients
1 crisp apple
1 head Belgian endive
1 large head escarole (about six cups)
¼ cup of light olive (not virgin olive) oil
¼ teaspoon salt
1 1/2 tbsp of sherry vinegar
1-2 oz crumbled stilton cheese
1 small bunch watercress
Preparation
Combine sherry vinegar, salt and shallot in a bowl
Whisk them in olive oil
Assemble your salad
Preparation
1. Use tender and light green leaves of the escarole
2. Discard small sprigs, long stems and bruised leaves of watercress
3. Wash green leaves and dry them in a spinner.
4. Separate endive leaves and cut longer ones into halves (that too lengthwise)
5. Peal and cut thin slices of apples into small cubes remove seeds
6. Place greens, apples and sprinkle with fresh ground pepper
7. Finally toss with vinaigrette and sprinkle with ground pepper
Via: EHow
