Endive, Walnut & Grape Salad

This bright, fresh salad is a wonderful contrast to the other rich dishes in the Nordic Christmas Feast menu. In Scandinavia, chicory (Belgian endive) is called yule salat because we eat it mostly during the Christmas season.

• 6 medium heads Belgian endive (1 lb. total), trimmed and cut lengthwise into 6 wedges each
• 1 cup halved green grapes
• 3/4 cup walnuts, toasted and coarsely chopped
• 3 Tbs. fresh lemon juice
• 1-1/2 Tbs. Dijon mustard
• 1 Tbs. honey
• 2 Tbs. grapeseed oil
• Kosher salt and freshly ground black pepper

Arrange the endive wedges on a large serving platter and scatter the grapes and walnuts over them.

In a small bowl, whisk the lemon juice, mustard, and honey until combined. Slowly whisk in the oil until emulsified, and season to taste with salt and pepper. Drizzle the dressing over the salad and serve.