Endive, Apple, and Fennel with Warm Apple Cider-Vinaigrette

Recipe submitted by: Amy Pickett

Recipe courtesy of:

A classic Fall feel and taste perfect for the upcoming holidays.
cook 6

What's in it


Endive, Apple, and Fennel Salad

2 Belgian Endive Heads, leaves separated and washed
½ Fennel bulb, greens removed
1 Fuji Apple
1 tsp. Lemon juice
6 cups Mesclun salad mix
1 recipe (*See Below) Apple Cider-Bacon Vinaigrette, warm
Salt (to taste)
Ground Black Pepper (to taste)

Apple Cider-Bacon Vinaigrette

¼ lb. Bacon
½ Apple Cider
3 tbsp. Apple Cider Vinegar
½ tsp. Salt
Ground Black Pepper (to taste)
½ cup (or as needed) Vegetable Oil
1 ½ tsp. Tarragon, minced
2 tsp. Honey

How to cook it


  • -Endive, Apple, and Fennel Salad- *Place the endive in a large mixing bowl and reserve. *Cut the hard center core out of the fennel bulb. Using a mandolin, shave the fennel bulb; reserve in ice water. *Peel and core the apple. Cut lengthwise into thin slices. Reserve in a bowl of acidulated water (water mixed with lemon juice.) *Drain the fennell. Add the fennel to the endive along with the mesclun mix. Toss to combine. *When ready to serve, toss the salad with enough of the warmed dressing to coat. *Season with salt and pepper, and toss again. *Garnish with drained apple slices.
  • -Warm Apple Cider-Bacon Vinaigrette- *In a sauté pan over medium heat, cook the bacon until crisp on both sides. Remove the bacon, reserving the fat, and allow to cool on paper towels. *Once the bacon has cooled enough to handle, mince and reserve. *In a small saucepan, simmer the cider until it has reduced by half. *Once the cider has reduced, add the vinegar, salt, pepper, and minced bacon and hold warm. *Pour the bacon fat into a measuring cup…you will need ¾ cup of fat total. If you have less that ¾ cup, add enough vegetable oil to make up the difference. *Slowly whisk the fat into the cider reduction. *Stir in the tarragon and honey. Adjust the seasoning with salt and pepper to taste. *Keep warm until ready for use.