Endive, Apple and Walnut Salad

This classic French combination makes a great autumn and winter salad. Walnuts and apples are always a good mix, and their flavors contrast nicely with the bitter endive. Gruyère cheese has a nutty flavor and adds a bit of protein, as well.

For the salad:

• 1 pound (about 6) Belgian endives
• 1 tart apple
• 1 tablespoon freshly squeezed lemon juice
• Scant 1/2 cup broken walnut pieces
• 1 1/2 ounces Gruyère cheese, cut in thin slivers (about 1/3 heaped cup)
• 2 tablespoons chopped fresh parsley, or a mix of chopped fresh parsley and
• chives
• 1 tablespoon chopped fresh tarragon

For the dressing:

• 1 tablespoon sherry vinegar or champagne vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and freshly ground pepper to taste
• 3 tablespoons walnut oil
• 4 tablespoons extra virgin olive oil

1. Remove any damaged outer leaves of the endives and rinse with cold water. Dry with paper towels, then separate the leaves, or slice crosswise, about 1/2 inch thick. Place in a wide salad bowl. Add the walnuts, gruyère, parsley and tarragon.

2. Quarter the apple and cut away the core, then slice very thin (you should have at least 16 slices). Place in a bowl of water acidulated with 1 tablespoon lemon juice.

3. Whisk together the vinegars, lemon juice, mustard, salt, and pepper. Whisk in the oils. Taste and adjust seasonings.

4. Drain the apple slices, dry on paper towels, then add to the salad bowl. Toss with the dressing and serve.

Yield: Serves six.

Advance preparation: You can prepare all of the ingredients several hours ahead. Keep the apples in the acidulated water. Refrigerate all of the ingredients until ready to assemble the salad.