- 1 large head curly endive (frisée)
- ½ cup finely shredded radicchio
- 2 large shallots, minced
- 3 tablespoons walnut oil (see note)
- 3 tablespoons rice vinegar
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- ½ teaspoon fresh ground black pepper, or more to taste
- 2 large, firm, tart apples, such as anna or granny smith, cored, sliced, and cut into julienne
- ¾ cup walnuts, toasted and broken into pieces
- 3 ounces natural smoked gouda or smoked mozzarella, cut into ½-inch cubes
- ¼ cup golden raisins or dried cherries
- Trim any tough, dark green leaves from the frisée. Break the head into leaves, wash well, and spin dry. Separate the curly frizz from the thick stems and tear the frizz into bite-sized pieces. Combine with the shredded radicchio and set aside.
- In a blender, combine the shallots, oil, vinegars, honey, and pepper. Taste for seasoning and add pepper if needed.
- Toss the greens with a small amount of dressing and divide among 6 chilled plates. Top each salad with some apples, walnuts, cheese, and raisins. Drizzle with additional dressing and serve immediately.
- VARIATION:
- Scatter golden yellow and orange flower petals from unsprayed fall flowers, such as marigolds, calendula, or mums, over the finished salad just before serving.