1/3 cup walnuts, coarsely chopped
2 teaspoons grainy mustard
1 teaspoon honey
1 shallot, minced
3 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
2 red apples, quartered, cored, and each quarter cut into 8 wedges
3 ounces baby arugula, washed and dried (6 cups)
1 Belgian endive, leaves separated, washed and dried
1/4 cup fresh mint leaves, coarsely chopped
2 ounces soft goat cheese, crumbled
1. In a small skillet over medium heat, toast walnuts, stirring frequently until crisp and fragrant, about 5 minutes.
2. In a large bowl, whisk together the mustard, honey, shallot, and vinegar until well combined. Whisk in the oil until thick; season with salt and pepper.
3. Add apple and arugula; toss to coat. Arrange endive leaves on four serving plates, top with apple mixture and scatter mint, cheese, and walnuts over the top.