Katz “Waldorf” Salad
(with our Gravenstein Apple Cider Vinegar)

Serves 4-6 as a side salad
This is a visually pleasing salad for a festive fall or winter dinner with roast pork, turkey or lamb. Add blue cheese for a lunch salad enjoyed with a cup of soup.

  • 3-4 medium heads of Belgium endive
  • 3-4 celery stalks (from the more tender center “heart”) cut in thin slices
  • 1 cup whole walnut halves (fresh, fresh, fresh!) lightly toasted
  • 2 medium crisp, unwaxed apples (Gala, Granny Smith or Fuji)
  • 1/2 cup dried cranberries
  • 1/2 shallot, finely minced
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Branches honey
  • 1 tbls. fresh lemon juice
  • 3 tbls. Katz Gravenstein Apple Cider Vinegar
  • 1/4 cup fruity Extra Virgin Olive Oil (Katz Rock Hill Ranch)
  • salt and fresh cracked pepper to taste

Place minced shallot, lemon juice, honey, mustard, salt and pepper and apple cider vinegar in a bowl and whisk until blended. Slowly add the olive oil whisking until the dressing is “creamy” in consistency. Adjust seasoning; it should have a nice “appley” taste.

Seed apples and cut into slices and then in half again. Combine in a bowl with celery, walnuts, endive leaves and cranberries. Gently toss with dressing and adjust seasoning. Arrange on plates and serve.

Note: For an added dimension, include fresh, thinly sliced fennel.