Endive Slaw
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon champagne vinegar
- 2 teaspoons chopped shallot
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- ¼ teaspoon kosher salt
- 3 heads Belgian endive, trimmed and thinly sliced lengthwise (about 3 cups)
- 1 medium-size Fuji apple, cut into matchsticks (about 1 cup)
- ¼ cup pomegranate arils
Instructions
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