Greens with Chèvre Dressing

• FAST
• HEALTHY
• VEGETARIAN

Ingredients

1. 3/4 cup walnut halves
2. 1 small garlic clove, smashed
3. Kosher salt
4. 3 ounces creamy fresh goat cheese (chèvre), at room temperature, mixed with 1 tablespoon of water
5. 1 1/2 teaspoons white wine vinegar
6. 1 1/2 teaspoons water
7. 1 tablespoon extra-virgin olive oil
8. 1 tablespoon walnut oil
9. 1/2 teaspoon chopped thyme leaves
10. Freshly ground pepper
11. 2 heads of Belgian endive, cored and leaves halved lengthwise
12. One 4-ounce head of frisée, torn into bite-size pieces
13. 1 cup baby arugula
14. 1 Granny Smith apple—halved, cored and thinly sliced

1. Preheat the oven to 350°. Spread the walnuts in a pie plate and bake for 8 minutes, until toasted. Transfer to a plate and cool.
2. Meanwhile, on a work surface, sprinkle the garlic with a pinch of salt and mash to a paste with the side of a large, heavy knife. Transfer the garlic paste to a bowl and whisk in the goat cheese, then the vinegar and water. Add the olive and walnut oils, thyme and pepper and whisk until blended.
3. In a large bowl, toss the endive, frisée, arugula and apple slices with the walnuts and dressing. Serve at once.