Apple Endive Salad from Trattoria Mollie’s
  • 3 tbsp Walnuts - toasted & coarsely chopped
  • 4 Belgian Endive - wiped, chopped into bite size pieces
  • 1 Granny Smith Apple - peeled, cored, and chopped
  • 4 oz Cherry Tomatoes - halved
  • Black Pepper & Salt to taste
  • 2 tbsp chopped Parsley
  • 2 tbsp Lemon Juice - freshly squeezed
  • 3 tbsp Extra Virgin Olive Oil
  • ¾ cup Parmesan shavings
  1. Preheat oven or Toaster oven to 350°F Toast walnuts in oven for 6-8 minutes or until golden brown. Cool to room temperature
  2. In a medium salad bowl combine endives, apples, cherrry tomatoes, salt & pepper, parsley, toasted walnuts and the lemon juice and olive oil.
  3. Divide the salad among 4 dinner plates and top the individual salads with the shaved Parmesan cheese. Drizzle a little Extra Virgin Olive Oil and serve right away.
  4. Wine Pairing: Mosby Pinot Grigio or Fanucchi Vineyard Trousseau Gris
  5. Recipe by chef/owner Mollie from Trattoria Mollie in Montecito, California
Recipe by Glamorous Bite - Clean Eating, Low-carb, Semi-Paleo at