This recipe was inspired by a mis-ordering (my fault) on the website, of a family sized fruit and veg box. This recipe took care of the heads of endive – which, slightly randomly, we received three of – and some of the mini apples from the mini apple avalanche. Thanks Grandma.
I think of this as a tangier version of a Waldorf salad. Crunchy endive provides a bitter seasonal note, and I swap out the mayo for a tangier combination of Greek yogurt and goat cheese.
It’s worth noting that the dried cranberries take this totally in a Thanksgiving direction if that’s a helpful direction to go in. —MakeThatMakeThis
soft goat cheese
juice and zest of half a small lemon
diced apple (skin on if you like – I do) – I had mini apples in my veg box, so I used 4
candied walnuts (I buy them that way, but they can be made by tossing the nuts with a tbsp of balsamic, a tbsp of brown sugar and some salt and roasting in a medium oven for a few minutes – watch them or they burn)