Elegant Endive Salad with Red Apples, Toasted Walnuts, and Saffron Champagne Vinaigrette
- 32 endive leaves
- 8 walnut kernels
- 8 cl olive oil
- 3 cl champagne vinegar
- 1 g saffron pistils
- 1/2 tablespoon white mustard
- sugar
- salt, ground pepper
- Using an apple corer, remove the core from the red apple and cut it into thin slices.
- Toast the walnut kernels until golden and fragrant.
- In a small bowl, steep the saffron pistils in 1 teaspoon (5 ml) of boiling water for 2 minutes to soften.
- Combine the saffron infusion with champagne vinegar, white mustard, and sugar.
- Whisking continuously, slowly drizzle in the olive oil to create a smooth emulsion. Season with salt and pepper to taste.
- Arrange the salad by alternating endive leaves and apple slices. Scatter the toasted walnuts on top.
- Serve the vinaigrette in a sauce boat on the side.
