The family is dubious.

“Salad for dinner?” they ask. “As dinner???”

Of course … when it’s salad like this: Hearty Belgian endive, crisp apples, sweet Medjool dates and shards of salty, meaty manchego cheese.

“You’ll love it,” I tell them.

And they did.

Fall Salad Of Apples, Endive & Dates

Adapt this as you like. Bacon would be a lovely addition. So would pears. And blue cheese would complement the tastes and textures as well as the manchego does.

  • salad ingredients5 heads of Belgian endive, halved and cut into ribbons
  • 1 honeycrisp apple, roughly chopped
  • 1/2 cup walnuts, lightly toasted
  • 6 dates, pitted and roughly chopped
  • 2-3 tablespoons roughly torn slices of manchego cheese
  • 1 tablespoon minced shallots
  • 1 tablespoon sherry wine vinegar
  • 2 tablespoons walnut oil

Layer the endive, apple, walnuts, dates and cheese in a serving bowl:

salad layered

Place the shallots and vinegar in a small bowl. Season with salt and pepper, then allow to sit for 5-10 minutes for the flavors to mellow.

Add the walnut oil in a steady stream, whisking to combine.

Pour the dressing over the salad. Toss well, and serve:

salad tossed2

This feeds 4 hungry people.

For dinner.