Apple-endive Salad with Toasted Hazelnut Dressing | Metro

Ingredients

• Dressing:
• 3 Tbsp. (45 mL) hazelnut
• 3 Tbsp. (45 mL) plain yogurt
• 2 Tbsp. (30 mL) walnut oil
• 2 Tbsp. (30 mL) olive oil
• 1/2 tsp. (7 mL) Dijon mustard
• Salt and pepper
• 2 endives
• 2 cups (500 mL) torn up iceberg
• 1/3 cup (80 mL) currants
• 2 apples, in bite-size pieces
• 3/4 cup (190 mL) cubed mild or sharp cheddar
• 3 Tbsp. (45 mL) fresh parsley