Salad with apples, nuts, and endive

Description

1. Coarsely chop walnuts. In a small skillet over medium heat, toast walnuts, stirring frequently, until crisp, about 5 minutes. 2. In a large bowl, whisk together mustard, honey, onion, and vinegar until smooth. Add olive oil, season with salt and pepper to taste. 3. Add apples and arugula, toss to combine. Arrange endive leaves on four plates, top with the apple mixture, garnish with mint, sprinkle with cheese and walnuts. Serve immediately.

Instructions