2 medium Cumberland Spur or Fuji apples, cored and thinly sliced
2 heads green endive, trimmed and separated into leaves
2 heads red endive, trimmed and separated into leaves
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup toasted sliced almonds
3 tablespoons fresh flat-leaf parsley leaves
How to Make It
Combine first 4 ingredients in a small bowl; stir with a whisk. Stir in tarragon and next 5 ingredients (through 1/8 teaspoon pepper).
Combine apples and endives. Add 1/4 cup dressing; toss gently. Add remaining dressing, if needed, to coat apple mixture. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange 3/4 cup salad mixture on each of 8 salad plates. Top with almonds and parsley.
Recipe adapted and reprinted with permission from The Hot and Hot Fish Club Cookbook, copyright 2009 by Chris and Idie Hastings with Katherine Cobbs, Running Press, a member of the Perseus Books Group. Hot and Hot Fish Club, Birmingham, Alabama