Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  walnut pieces
  1 1/2    tablespoons  white wine vinegar
     1/4           cup  extra-virgin olive oil
                        salt and freshly ground pepper
  1       small   head  escarole -- torn
  2              heads  belgian endive -- cut into thin
                        -- strips
  2             stalks  celery -- thinly sliced
  1                     apple -- granny smith or
                        -- other tart green,
                        -- thinly
                        sliced
                        shaved parmesan cheese

Preparation:

Preheat oven to 375 degrees. Spread the walnuts on a baking sheet and toast until lightly browned and fragrant, 5-7 minutes. Let cool. In a small bowl whisk together the vinegar, olive oil and salt and pepper. In a large salad bowl, toss together the escarole, endive, and celery, apples and walnuts. Drizzle with dressing and toss well. Serve garnished with Parmesan. The first dressing recipe is from "Gourmet's Parties." The original recipe does not contain nuts--but I added them because I think they would be good in this dressin

Nutritional Information:

127 Calories (kcal); 9g Total Fat; (62% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 51mg Sodium