Winter White Salad With Apples And Parmesan

Course : Salads
Serves: 6
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1/2 cup walnut pieces
1 1/2 tablespoons white wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon salt and freshly ground pepper
1 small head escarole -- torn
2 medium belgian endive -- cut into thin strips
2 stalks celery -- thinly sliced
1 medium apple -- granny smith or other tart green, thinly sliced
1 Cup shaved parmesan cheese

Preparation / Directions:

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

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