- 1 small chicory (curly endive)
- 2 each Belgian endive
- 1 large Apple, peeled
- 1 cup shredded Cheese
- 1 cup walnuts, roughly chopped
- 4 tbsp olive oil
- 2 tbsp cream
- 3 tbsp lemon juice
- 1 tsp mustard
- 2 tsp chopped parsley
- salt and pepper
Wash the chicory and Belgian endives.
Cut into smaller salad-sized pieces.
Cut the Apples into small 1/2 inch slices.
For the dressing, mix together the oil, cream, lemon juice, mustard and chopped parsley in a small bowl.
Season with salt and pepper.
In a salad bowl, mix together the vegetables, Apples, and walnuts.
Add the Cheese and dressing.
Toss and serve with roast Turkey and mashed potatoes.