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