Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl.

Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients.

Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.)

At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.

IDEAS YOU'LL LOVE

Lobster Salad in Endive

Recipe courtesy of Ina Garten

Endive & Gorgonzola

Recipe courtesy of Ina Garten

Endive, Pear, and Roquefort Salad

Recipe courtesy of Ina Garten

Arugula Salad with Pears and Gorgonzola

Recipe courtesy of Sandra Lee

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Chicken Salad with Apples and Grapes

Recipe courtesy of Valerie Bertinelli

Chopped Caprese Salad

Recipe courtesy of Nancy Fuller

Apple Charlotte

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking