3 tbs extra virgin olive oil

2 tbs champagne vinegar

1 tbs minced shallot

1/2 tsp dijon mustard

salt and pepper

2 heads belgian endive, seperated into leaves

apricots, pitted and each cut into 8 wedges

1/3 cup pecans, toasted and coarsely chopped

1 bag (5oz) mixed baby greens


1. In a small jar with tight fitting cap, combine olive oil, vinegar, shallots, mustard, 1/4 tsp salt, and 1/4 tsp coarsely ground black pepper. Cover jar and shake well to blend.

2. Place endive, apricots, and pecans in seperate self sealing plastic bags; referigerate up to 4 hours.

3. To serve, in bowl, toss greens with endive, apricots, nuts, and vinaigrette.


Meal   SnackDish   Salad
Prep Time   less than 15 minutes
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