Belgian Endive and Apple Salad

(recipe from Cooking Light magazine)

2 Tbsp. minced shallots
2 Tbsp. white wine vinegar
2 Tbsp. red wine vinegar
1/2 tsp. salt
1/2 tsp. black pepper (this seemed like a lot to me, so I used only 1/8 tsp.)
1 Tbsp. olive oil
1 Tbsp. walnut oil or olive oil
4 cups julienne-cut Golden Delicious apple (about 2 large)
3 heads Belgian endive, halved and thinly sliced lengthwise (about 4 cups)
2 Tbsp. chopped fresh parsley

Combine first 5 ingredients; add oils, stirring well with a whisk.  Add apple, tossing well; cover and chill.

Combine apple mixture, endive, and parsley in a large bowl; toss well to coat.  Serve immediately.

[Note:  You can make the dressing early in the day and toss the apples with it to keep them from browning.  Wait as long as you can to cut the endive because it discolors where touched with a knife.]

(A simple but delightful salad!  I mixed the dressing and apples and kept them in a sealed container in the fridge for about a week.  Then, when I wanted a salad, I sliced some endive, chopped some parsley, and mixed them with some of the apples and dressing for an individual portion.  Really yummy.  I also added some cubed avocado.  Tangy and tart.)