This is easily my favorite Autumn salad of all time. That's a bold statement, I know, but it doesn't get much better than this. The combination of slightly bitter endive, peppery arugula, lacy frisée and spring greens give layers of color and flavor. They're the perfect foil for tart apples, piquant blue cheese, sweet, juicy pomegranate seeds and crunchy candied walnuts, all tossed with a nutty, roasted walnut vinaigrette. Perfection.
Autumn Salad with Apples, Pomegranate, Candied Walnuts
& Roasted Walnut Vinaigrette
FOR THE VINAIGRETTE
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon thyme, chopped
1 teaspoon shallots, chopped
1/3 cup extra virgin olive oil
¼ cup roasted hazelnut oil
¼ cup roasted walnut oil
Kosher salt and pepper, to taste
FOR THE SALAD
3 heads endive, washed, cut into julienne
1 head baby frisée, torn into pieces
½ pound baby arugula
½ pound mixed greens,(mesclun mix)
2 Granny Smith apples, cut into julienne
¼ pound crumbled blue cheese
Candied walnuts, for garnish
Pomegranate seeds, for garnish
In a medium bowl, combine the balsamic vinegar, Dijon mustard, thyme and shallots. Whisk together and slowly add the oil in a steady stream, whisking to emulsify. Season with salt and pepper.
In a large bowl, toss together the endive, frisee, arugula, mixed greens and apples and blue cheese with the vinaigrette.
To serve, place greens in center of a plate. Crumble cheese over the top, sprinkle on the walnuts and pomegranate seeds.