Belgian Endive Salad with Apples, Toasted Walnuts, and Fig Vinaigrette

This is a wonderful cold-weather first-course salad. Crisp apple slices sweeten Belgian endive and toasted walnuts. Dried figs add a fruity richness to the vinaigrette.

Adapted from A Taste of the Season by Diane Rossen Worthington (Chronicle Books).

Makes 6 servings

• 1 cup coarsely chopped walnuts
• 10 Belgian endives, cores removed and sliced lengthwise into thin strips
• 2 Fuji or Pink Lady apples, peeled, cored, and cut into thin strips

• 1 teaspoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1 tablespoon white balsamic vinegar
• Salt and freshly ground black pepper to taste
• 1/2 cup olive oil
• 1/2 cup dried figs, finely chopped

• 1. Heat a small skillet over medium-low heat. Add the walnuts and toss gently for about 2 to 3 minutes, until they begin to brown lightly and become fragrant. Remove from the heat.
• 2. In a salad bowl, combine the endive and apple strips. Sprinkle over the walnuts.
• 3. To make the dressing: In a small bowl, whisk together the mustard, vinegars, and salt and pepper. Whisking constantly, slowly add the oil until incorporated. Stir in the figs. Taste for seasoning.
• 4. Pour the dressing over the salad and toss to coat well. Serve on salad plates.

TIP: Advance Preparation: This may be made up to 2 hours ahead through step 3. Make sure to cover the salad tightly with plastic wrap so the apples won’t turn brown, and refrigerate. Leave the dressing, covered, at room temperature.