Apple, Date and Endive Salad in Honey Vinaigrette for Rosh Hashanah

An apple and honey salad for a sweet Jewish New Year.

Limor Laniado Tiroche

This recipe is from Haaretz's archives.

Serves six.


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.