Endive Frisee Salad with Cranberries, Apples, and Walnuts

I am not a huge fan of bitter food. I mean, why?  Right? But so much of it is so good for you. So when I plant endive, I go for the milder varieties.  And when you feature endive in a salad, a little sweetness adds a lot.

Endive Frisee Salad with Cranberries, Apples, and Walnuts

3 Tbs olive oil
2 tsp white wine vinegar
1/2 tsp honey
1 head endive frisee
1 apple, cut into quarters, cored, and slice thinly crosswise
1/2 cup dried cranberries
1/2 cup walnut pieces

In a small bowl, whisk together olive oil, vinegar, and honey.

Put the walnuts in a dry skillet over medium heat.  Stir frequently, until they start to smell warm and delicious, and turn slightly golden.  (Don't let them burn.)

Tear the endive into bite-sized pieces. Toss with the cranberries and apple slices. Drizzle the olive oil mixture over the top and toss again.  Sprinkle with the walnuts.

So simple, and so delicious.