For the salad:
8 red endives, rinsed, ends removed
1green apple, finely cubed
1/4 cup pistachios, chopped
For the vinaigrette:
1/3 cup extra-virgin olive oil
¼ cup cider vinegar
2 tsp. of Dijon mustard
2 tsp. of honey
½ tsp. of salt
¼ tsp. of freshly ground pepper
In a small bowl, mix all vinaigrette ingredients until fully combined. Refrigerate.
In another small bowl, mix apple and pistachios with the tip of your fingers to create a crumble.
On a shallow serving plate, place endive leaves and top with apple-pistachio crumble.
Drizzle with vinaigrette and serve.