You can make the dressing for this endive salad 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.
This was so yummy. I premade dressing and recommend adding shallots to dressing and letting it sit in fridge overnight - adds extra flavor to dressing. I didn't have white wine vinegar so used lemon juice. Love the extra freshness from the parsley. My guest usually passes on salads and commented on how much he liked it.
This is one my go-to recipes now for dinner parties. The dressing doesn't taste great on its own, but pairs beautifully with the salad. It's something about the sweetness in the apples. I love using pink lady apples in this recipe. Trader Joe's sells 3 packs of endive at a great price.
