3 tbsp Walnuts – toasted & coarsely chopped
4 Belgian Endive – wiped, chopped into bite size pieces
1 Granny Smith Apple – peeled, cored, and chopped
4 oz Cherry Tomatoes – halved
Black Pepper & Salt to taste
2 tbsp chopped Parsley
2 tbsp Lemon Juice – freshly squeezed
3 tbsp Extra Virgin Olive Oil
¾ cup Parmesan shavings
Preheat oven or Toaster oven to 350°F Toast walnuts in oven for 6-8 minutes or until golden brown. Cool to room temperature
In a medium salad bowl combine endives, apples, cherrry tomatoes, salt & pepper, parsley, toasted walnuts and the lemon juice and olive oil.
Divide the salad among 4 dinner plates and top the individual salads with the shaved Parmesan cheese. Drizzle a little Extra Virgin Olive Oil and serve right away.
Wine Pairing: Mosby Pinot Grigio or Fanucchi Vineyard Trousseau Gris
Recipe by chef/owner Mollie from Trattoria Mollie in Montecito, California