3/4 cup toasted walnut pieces
4 tbsp. honey, divided
pinch + 1/4 tsp. salt
1/4 cup apple cider vinegar
1/3 cup light olive oil
1/8 tsp. ground black pepper
1 red bell pepper, cut into matchsticks
4 ounces thin green beans, ends trimmed, or regular green beans, ends trimmed and cut into half lengthwise
2 Rome or Red Delicious apples, unpeeled, cut into matchsticks
2 heads Belgian endive, cut into matchsticks
Preheat oven to 400 degrees. In a small bowl, mix together walnuts, 2 tablespoons honey and pinch of salt. Spread the walnut mixture on a greased baking sheet and bake for 5 minutes. Remove and set aside.
Parboil green beans for 5 minutes; drain and run under cold water to stop cooking; drain again.
In a food processor or blender, combine the vinegar, oil and remaining 2 tablespoons of honey, ΒΌ teaspoon salt and pepper. Process until mixture is creamy and well blended.
In a large bowl, toss the bell pepper, green beans, apples and Belgian endive with dressing. Sprinkle each serving with honey-roasted walnuts. Makes 6 servings.
Nutrient analysis per serving: Calories, 280; fat, 20 g; cholesterol, 0 mg; fiber, 5 g; sodium, 17 mg.
