Ingredients
1/2 teaspoon grainy mustard
2 tablespoons red-wine vinegar
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons walnut or olive oil
1 cup fresh cranberries, cut in half (4 ounces)
2 Granny Smith apples
Juice of 1 lemon
3 large heads Belgian endive (about 1 pound)
1 yellow or red bell pepper, cored and very thinly sliced lengthwise
1 head frisee (about 6 ounces)
Preparation
Place mustard, vinegar, salt, and pepper in a medium bowl, and whisk to combine. Slowly drizzle in walnut oil, whisking constantly. Add cranberries, and stir to combine. Set dressing aside.
Core apples; cut them into 1/4-inch-thick slices, then cut slices into 1/4-inch-thick spears. Place in a medium bowl with lemon juice. Cut endive in half lengthwise, and remove core. Cut into 1/4-inch-thick spears, and place in bowl with apple mixture. Add yellow pepper; combine.
Arrange frisee on a serving platter. Add the dressing to the endive mixture, toss to combine, and arrange on top of frisee. Serve immediately.
