Sweet tangy apples, crisp fennel, and crunchy Belgian endive make a light salad that perfectly complements rich fall foods.
2 tablespoons minced shallot
1 tablespoon white wine vinegar
1 teaspoon sugar or honey
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 large Fuji apple, halved lengthwise, cored, and very thinly sliced (about 2 1/2 cups)
3 small fennel bulbs, halved lengthwise, cored, and very thinly sliced (about 3 cups)
3 heads Belgian endive, halved lengthwise, cored, and very thinly sliced (about 2 1/2 cups)
Combine shallot, vinegar, sugar or honey, salt, and pepper in a large, nonreactive bowl. While constantly whisking, add oil in a thin stream. Whisk until all the oil is incorporated. Taste and adjust seasoning.
Add the sliced apple, fennel and endive to the vinaigrette and toss to coat. Taste again and adjust the seasoning as desired.
YIELD: 6 servings