1head endive leaves, core removed and leaves rough chopped
1head butter lettuce, core removed and leaves rough chopped
10green onions, white ends removed and green parts cut into thin strips
2green apples, diced
roasted pistachios, chopped
Orange Herbed Vinaigrette, see recipe below
for the orange basil shallot vinaigrette
1tablespoonfresh mint, chopped
1tablespoonfresh tarragon, chopped
2tablespoonsfresh basil leaves, chopped
2shallots, rough chopped
1/2teaspoonkosher salt
3tablespoonssherry vinegar
zest of 1 orange
6tablespoonsfresh orange juice
4tablespoonsextra-virgin olive oil
Instructions
In a large serving bowl place the green onions, green apples and roasted pistachios. Mix well.
Add the endive and butter lettuce to the bowl. Place in the fridge. Toss with Orange Herbed Vinaigrette (to taste) before service. Top with pistachios.
for the orange basil shallot vinaigrette
Place all ingredients into a medium container that has a lid (ball jars worked great!). Shake until incorporated. Store in the fridge and serve chilled.