Ingredients

1/4 cup apple cider vinegar

1 teaspoon Dijon mustard

1 teaspoon minced shallot

1 teaspoon sugar

3/4 cup canola oil

3 heads of Belgian endive, halved lengthwise, cut crosswise into 1/2-inch pieces

1 cup torn escarole leaves

1/2 medium Fuji or Braeburn apple, cored, cut into 6 wedges, thinly sliced crosswise

Description

Apples Make This Salad Appealing Even To Young Children.

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