Endive and Apple Salad With Spiced Walnuts

• 1 egg whiteegg
• 1 teaspoon fine sea salt, more to taste
• 2/3 cup light brown sugarbrown-sugar
• 1 1/2 tablespoons Passover wine, ruby port or grape juice
• 1 teaspoon ground cinnamoncinnamon
• Pinch cayenne (optional)cayenne
• 1 pound walnut halveswalnut
• 1 small shallot, thinly slicedshallot
• 1 1/2 tablespoons red wine vinegarred-wine-vinegar
• 6 tablespoons extra-virgin olive oilolive-oil
• 2 apples, cored and thinly slicedapple
• 2 large or 3 small endive heads, thinly sliced crosswise into rounds
• 3 cups arugula, packedarugula
• Black pepper and flaky sea saltsalt

1. 01Heat oven to 300 degrees. Cover a rimmed baking sheet with a nonstick liner or parchment paper. In a large bowl, whisk together egg white and 1/2 teaspoon salt until frothy. Whisk in sugar, wine, cinnamon and cayenne (if desired) until smooth. Add nuts and toss until they are well coated with egg mixture.
2. 02Spread nuts on baking sheet and bake for 30 minutes, stirring halfway through. The nuts should be glazed and golden at the edges. Let cool. Coarsely chop 1 cup of the nuts (save the rest for noshing).
3. 03Prepare the salad: In a large bowl, combine shallot, vinegar and remaining 1/2 teaspoon salt, and toss well. Let sit for 10 minutes, then whisk in olive oil. Add apples, and toss to coat.
4. 04Put endive and arugula in a salad bowl. Add apple mixture and chopped nuts, and toss well. Season to taste with more salt and black pepper, and serve at once.

Calories

725 kcal

Protein

13 g

Fat

63 g

Saturated fat

7 g

Carbs

37 g

Fiber

8 g

Sugar

25 g

Sodium

407 mg

Cholesterol

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