Ingredients
1/4 cup Apple cider vinegar1 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
Meals Matter
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