Preparation Info

Endive, Apple and Walnut Salad

Made With Our

Roasted Garlic Vinaigrette

Item: 141101


  • 2 small Belgian endive, cored and julienned
  • 1/4 cup radicchio
  • 1-2 Granny Smith or other tart apples, cored and julienned
  • 2 ounces slivered walnuts, lightly toasted
  • 2 ounces Manchego or Fontina cheese, diced
  • 4-6 Tablespoons Stonewall Kitchen Roasted Garlic Vinaigrette
  • Salt and pepper to taste
  • 2 large green leaf lettuce leaves


  1. Combine endive, radicchio, apple, walnuts, Manchego cheese, and 4 Tablespoons of the Roasted Garlic Vinaigrette in a bowl and toss to blend.
  2. Season with salt and pepper and add more dressing if desired.
  3. Line two salad plates with lettuce leaves and divide salad between them.