Preparation Info

Endive, Apple and Walnut Salad


  • 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.

Stonewall Kitchen Ingredients

Roasted Garlic Vinaigrette

Roasted Garlic Vinaigrette

Item: 141101
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