Recipes Nugget Market Signature Recipes

Honeycrisp, Endive, & Arugula Salad

This refreshing salad contrasts the peppery arugula and the bitterness of the endive with the sweet-tart apple and crunchy walnuts.

¼ cup apple cider vinegar¼ cup apple cider vinegar ¼ cup apple cider vinegar
½ teaspoon granulated sugar½ teaspoon granulated sugar ½ teaspoon granulated sugar
½ teaspoon kosher salt½ teaspoon kosher salt ½ teaspoon kosher salt
½ teaspoon cracked black pepper½ teaspoon cracked black pepper ½ teaspoon cracked black pepper
½ cup Fresh to Market Extra Virgin Olive Oil½ cup Fresh to Market Extra Virgin Olive Oil ½ cup Fresh to Market Extra Virgin Olive Oil
Juice of 1 lime, divided Juice of 1 lime, divided Juice of 1 lime, divided
2 cups cold water2 cups cold water 2 cups cold water
1 Honeycrisp apple1 Honeycrisp apple 1 Honeycrisp apple
1 Belgian endive, chopped1 Belgian endive, chopped 1 Belgian endive, chopped
2 cups baby arugula2 cups baby arugula 2 cups baby arugula
2 tablespoons glazed walnuts, for garnish2 tablespoons glazed walnuts, for garnish 2 tablespoons glazed walnuts, for garnish

In a small metal bowl, whisk together vinegar, sugar, salt, pepper, olive oil, and half of the lime juice. Set aside.

Combine remaining lime juice with cold water. Peel apple then julienne, placing slices into the lime water to keep them from turning brown.

In a large metal bowl, combine endive, apple, and arugula. Toss with reserved dressing, garnish with glazed walnuts, and serve.

julienne: julienne: vegetables, potatoes, or other items cut into strips; 1/8-inch square x 1 to 2 inches is standard. Fine julienne is 1/16-inch square.