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INSALATA a SORPRESA
(Apple, Green Bean and Bell Pepper Salad)
3/4 cup toasted walnut pieces
4 Tbs honey
salt
1/4 cup apple cider vinegar
1/3 cup vegetable or light olive oil
1/8 tsp black pepper
1 red bell pepper, cut into match sticks
4 oz thin green beans, ends trimmed, or regular
green beans, ends trimmed and cut in half lengthwise,
parboiled for 3 minutes.
2 apples, unpeeled and cut into match sticks
2 heads Belgian endive, cut into match sticks
Preheat the oven to 400 F (200 C). In a small bowl, mix together
the walnuts, 2 Tbs of the honey and a pinch of salt. Spread the
walnuts on a greased baking sheet and cook for 5 minutes in the
preheated oven. Remove and set aside. In a food processor or
blender, combine the vinegar, oil, the remaining honey, 1/4 tsp
salt and the pepper. Process until the mixture is creamy and well
blended. In a large bowl, toss the bell pepper, green beans, apples
and endive with the dressing. Sprinkle each serving with the
honey-roasted walnuts.
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Apple Greenbean