Endive, Apple And Walnut Trio

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Diamond Nuts


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¼ cup olive oil

¼ cup balsamic vinegar

1 teaspoon Dijon mustard

¼ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

4 Belgian endive, halved lengthwise and cut into 1-inch chunks

1 large apple, cut into 1-inch cubes, Braeburns work well

1 cup Diamond Walnut halves

1 cup crumbled blue cheese

Butter lettuce leaves or arugula, for serving

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