⅓ cup apple juice
2 tablespoons white wine vinegar
¼ teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
2 teaspoons olive oil
½ teaspoon Kosher salt
5 endive, preferably purple
1 cup hearts of palm, sliced
½ cup pistachios
3 tablespoons olive oil
2 teaspoons honey
1 teaspoon fresh lemon juice
¾ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
For the dressing: Whisk apple juice, vinegar, lemon zest and juice, oil, salt and pepper until blended.
For the nut crumble: Preheat oven to 300°F. Toast pistachios on a large baking sheet for about 8 minutes. While hot toss iwth oil, honey, lemon juice, salt and pepper.
In a bowl, toss endive and hearts of palm with desired amount of dressing. Spoon nut crumble over salad and serve.
Oh! That looks and sounds delish!!!!!!!!