Apple, Grape and Endive Salad with Tangy Buttermilk Vinaigrette
It is that dreaded time of the year. No, not the holidays. Flu season.
The last couple of weeks I had been hearing mumblings about various illnesses around the building at work and now it is no longer mumblings. It is full blown screaming.
Both Lindsey B and I have running noses, and tickling coughs and I highly suggest that if you see us coming, you run the other way.
Tonight, I’m going to try and sweat it out, drink lots of liquids (alcohol free of course) and try to get a good night’s sleep.
No cooking for this little nugget until conditions improve.
Good thing I have a couple of gems stockpiled away for such an occasion.
You will need…
2 honeycrisp or fuji apples cored and thinly sliced
1 ½ pounds Belgian endives, halved lengthwise and cut crosswise into 1-inch pieces
2 cups green grapes (preferably seedless) halved
½ cup toasted pecans, broken into pieces
¼ cup goat cheese crumbles
½ cup reduced-fat sour cream
¼ cup low-fat buttermilk
2 tablespoons cider vinegar
Salt and pepper
Start by combining everything but the wet ingredients in a salad bowl.
In a bowl or food processor, whisk together the sour cream, buttermilk and vinegar.
Season the mixture with salt and pepper to taste.
Toss the salad with the creamy dressing and serve.
Love and Beer Floats