Endive, Apple and Walnut Trio
Diamond Foods
1 cup Kirkland Signature
walnuts
Preheat oven to 350°F.
¼ cup olive oil
¼ cup balsamic vinegar
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
;;; teaspoon freshly ground
black pepper
To toast walnuts, spread evenly on a baking sheet
or in a shallow pan. Bake, stirring once or twice,
until lightly browned and fragrant, 7-10 minutes.
Set aside.
In a large bowl, whisk together oil, vinegar, mustard,
salt and pepper. Add endive, apple, walnuts and
half the blue cheese; toss well.
4 Belgian endives, halved
lengthwise and cut into
1-inch chunks
1 large apple, cut into
1-inch cubes (Braeburns
work well)
Arrange lettuce leaves or arugula on 4-6 chilled
plates. Pile the endive mixture on top. Garnish with
the remaining blue cheese. Serve immediately.
Makes 4-6 servings.
1 cup crumbled blue
cheese, divided
Butter lettuce leaves or
arugula, for serving
Strawberry, Jicama and Arugula
Salad with Miso Dressing
Naturipe
16 ounces Naturipe*
strawberries, trimmed
and quartered
1 cup julienned jicama
To prepare the dressing, combine miso, vinegar,
mirin and sugar in a small bowl and whisk until
smooth. Add orange juice, pepper and oil; whisk
until well incorporated.
4 cups arugula
1 teaspoon toasted sesame
seeds, for garnish
In a large bowl, gently toss strawberries, jicama
and arugula.
MISO DRESSING
3 tablespoons white
miso paste (shiro)
2 tablespoons rice vinegar
1 tablespoon mirin
(Japanese sweet
rice wine)
2 teaspoons sugar
2 tablespoons orange juice
¼ teaspoon coarsely
ground black pepper
2 tablespoons extra-virgin
olive oil
Drizzle the dressing over the strawberry mixture
and toss to coat evenly.
Transfer to plates and garnish with toasted sesame
seeds. Makes 6 servings.
* Brands may vary by region; substitute a similar product.
70 A Decade of Cooking The Costco Way
