Endive-Apple Salad with Apple-Parsley Dressing

This easy-to-assemble salad makes a great appetizer or a side dish. There are several different flavors mingling in this dish, and they all complement the nutty, fresh taste and crunch of the endives and mache greens (mache is also known as lamb's ears, and they're my favorite salad greens)--you can substitute arugula. The apple-parsley dressing is heavenly, and only takes a couple
of minutes to make, so no need to buy those processed dressings that are loaded with preservatives. You can reduce the calories in the dish by substituting a low-fat cheese of your choice for the blue cheese, and perhaps omitting the Medjool dates and the sugar in the dressing.

For the salad greens:

2-3 endives, washed, and leaves separated and dried with paper towels

1 apple (Granny Smith or Fiji), peeled and sliced into sticks

1 cup crumbled blue cheese

1/2 cup toasted walnuts, crumble into big pieces

4-6 Medjool dates, chopped into large pieces

Handful of mache leaves or baby arugula, for garnish

For the dressing (makes about 2 cups):

1 tart (Granny Smith) apple, unpeeled, quartered, cored, and cut into 1-inch cubes

2 tablespoons cider vinegar

1/4 teaspoon sugar, or to taste

1 teaspoon hot sauce, such as Tabasco or Sriracha (available in Asian stores)

1 scallion, chopped coarsely

1/4 cup fresh parsley leaves

3/4 teaspoon table salt, or to taste

1/8 teaspoon ground black pepper, or to taste

2-3 tablespoons water

1/2 cup extra-virgin olive oil (plus more if you want a thicker consistency)

 Make the dressing:  In a blender or food processor, combine all ingredients except the olive oil, and pulse until well combined, scraping down the sides and adding water as needed. With the machine running, gradually add the olive oil, scraping down the sides as needed. Adjust seasoning. (Can be refrigerated up to one week; whisk well before using.)

Compose the salad:  Place one or two apple sticks inside each endive leaf. Place 3 endive leaves side-by-side on plate, then top with 3 more leaves crosswise. Sprinkle blue cheese, walnut, and date pieces around and on top of the endives. Garnish top and sides of plate with a few leaves of the mache or arugula. Drizzle with the dressing. Serves 4.