If you can find red and white varieties of Belgian endive, use a mixture of the two. Both are mild and a bit crunchy. Separate the leaves in advance and make the vinaigrette ahead of time, but cut the apples at the last minute so they don't turn brown. Sprinkle with chopped toasted walnuts to finish the salad.
3 tablespoons finely chopped shallots
2 tablespoons apple cider vinegar
1 tablespoon extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups sliced Granny Smith apple (about 2 large)
3 heads Belgian endive, separated into leaves (about 3/4 pound)
2 tablespoons chopped walnuts, toasted
How to Make It
Combine first 5 ingredients in a large bowl, stirring with a whisk. Add apple and endive; toss gently to coat. Sprinkle with nuts.