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Apples, Clementines and Olives on Endive

There's nothing quite like the combination of sweet and bitter flavors in a salad. They come together in this lovely salad recipe to both refresh and awaken your palate. Served with a hearty meal, this vegan salad is the perfect way to end a feast. 


1 tablespoon red wine vinegar
2 tablespoons balsamic vinegar
1 teaspoon Suzanne's Specialties brown rice syrup
Sea salt
1/2 cup extra virgin olive oil
2 granny smith apples
7-9 clementines
2 teaspoons fresh lemon juice
4-5 Belgian endive, halved, sliced into strips
2 stalks celery (tender, inner stalks), thinly sliced on the diagonal
1/2 cup pitted oil-cured black olives, slivered
2 stems fresh basil, leaves removed, left whole

Whisk together vinegars, rice syrup, sea salt to taste and oil until smooth. Slice apples and remove seeds, but do not peel. Transfer to mixing bowl. 
Cut the tops and bottoms off the clementines to expose fruit. Then, resting the fruit on a cutting board, slice off peel, including the pith. Cut segments free from inner membranes and mix with apple slices and lemon juice (to prevent browning). 
Toss together endive, celery, olives and fresh basil together in a mixing bowl. Toss clemetines and apples in with endive. Finally, toss with enough dressing to coat. 
Makes 4-5 servings.  


Frey Vineyards
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