Makes 6 servings. Difficulty
Dressing: 1/2 small red onion, thinly sliced 1/4 cup balsamic vinegar 1/2 cup extra virgin olive oil Salt and freshly ground black pepper
Salad: 2 heads endive 6 handfuls gourmet greens, washed and crisped 1 Granny Smith apple, thinly sliced 1/4 cup toasted walnuts, coarsely chopped
In a medium bowl, combine onion and balsamic vinegar. Cover and let sit for 20 minutes. Drain vinegar from onions into a small bowl (reserve onions). Whisk oil into vinegar and season to taste with salt and freshly ground black pepper.
Meanwhile, remove tough outer leaves of endive. Tear into bite-size pieces. Place gourmet greens and endive into a salad bowl. Add apples, walnuts and onions; toss to mix. Drizzle 1/2 of the dressing over salad; toss. Continue to add dressing until leaves are lightly coated but not drenched.