You can make the dressing early in the day and toss the apples with it to keep them from browning. Wait as long as you can to cut the endive because it discolors where touched with a knife. It should be one of the last things you do before serving dinner. Walnut oil gives the dressing a rich, nutty flavor, but you can use olive oil instead.
Cooking Light NOVEMBER 2000
Combine first 5 ingredients; add oils, stirring well with a whisk. Add apple, tossing well; cover and chill.
Combine apple mixture, endive, and parsley in a large bowl; toss well to coat. Serve immediately.
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