This recipe is from Haaretz's archives.
1 green apple
2 heads of endive
large bunch of arugula, rinsed
15 dates, preferably the Dekel Noor variety
1/4 cup walnuts
For the vinaigrette:
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon sherry vinegar
1 tablespoon honey
1/2 teaspoon salt
Core the apple, cut in half, slice into slivers and drizzle a little lemon juice over them to keep them from turning brown. Transfer to a bowl, add endive leaves cut into thin round slices (some will disintegrate into strips ), arugula chopped into thin strips, and dates that have been pitted and diced finely.
Dry-roast the walnuts for a few minutes in a hot frying pan to make them crispy; break into pieces and add to the bowl once they've cooled.
Combine the ingredients for the vinaigrette thoroughly, pour onto the salad, toss well and serve.
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