Apple, Bleu Cheese & Kale Salad - KTVN Channel 2 - Reno Tahoe Sparks News, Weather, Video

Apple, Bleu Cheese & Kale Salad

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Vinaigrette:
½ tsp Grated orange zest
¼ cup Freshly squeezed orange juice
¼ cup Extra virgin olive oil
1 tsp White balsamic vinegar
1 tsp Mayonnaise
In a small bowl, whisk together all of the above ingredients. Use immediately or store in the refrigerator for later use.

For the salad
2 heads Belgian endive
½ cup Walnuts, toasted
½ cup Blue Cheese, crumbled
1 ea Sweet red apple, diced
1 ea Orange, sliced thinly
6 oz Baby kale

Cut the bottom off of the heads of endive, then cut them in half. Lay each half cut side down on the cutting board and slice about ½-inch thick. Place the cut endive in a bowl and toss with a very little bit of the vinaigrette to keep the endive from discoloring.
 
Peel the orange with a knife, then cut it in half, then slice thinly. In a large bowl, add the kale, toss with some of the vinaigrette, add the bleu cheese, walnuts, apples, endive and toss.

Enjoy.

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