Beet, Apple and Endive Salad with Pistachio Lemon Champagne Vinaigrette

This is so easy and so delicious.  The endive leaves act as boats to hold the salad- a perfect, handy party snack. -Amanda

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Beet, Apple and Endive Salad with Pistachio Lemon Champagne Vinaigrette

1 head endive leaves

2 cups beets, roasted, peeled and chopped

1 granny smith apple, peeled and chopped

2 tablespoons pine nuts

1 tablespoon lemon champagne vinegar (substitute: champagne vinegar, or lemon juice)

1 tablespoon pistachio oil

salt and pepper

Directions

1.  In a bowl, toss together beets, apples, pine nuts, vinegar and oil.  Season to taste.

2.  Pull apart the endive, one leaf at a time.

3.  Fill the leaves with the beet and apple salad.

4.  Drizzle over some extra pistachio oil and serve.

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