� 4 large heads endive (or 6 small ones) about 1.5 lbs.
� 1 large green apple
� 1 lemon
� � cup flat leaf parsley, chopped coarsely
� � cup dry roasted, unsalted pistachio nuts

Dressing:
� 1/2 shallot, minced (about 1 Tbl.)
� 1 Tbl. sherry vinegar
� � tsp. Dijon mustard
� 1 garlic clove, smashed lightly
� 3 Tbls. extra virgin olive oil
� Salt and pepper
� a half teaspoon of honey

1. Cut apple into 4 large pieces around the core and julienne or cut into thin strips. Remove to a small bowl and toss the apple well with the juice of one lemon. This will prevent the apple from discoloring (and adds a citrusy flavor to the salad).

2. Separate endive leaves; stack them and cut into long strips on the diagonal. Put them in a large bowl with the chopped parsley. Mix in the apple and pistachios. This can be refrigerated until ready to serve.

3. Make dressing: in a small bowl, mix the minced shallot with the vinegar and let macerate for 10 mins to � hour. Wisk in the mustard, a whole garlic clove lightly smashed with the side of a knife, salt and pepper to taste and honey.

4. When ready to serve, remove garlic clove and dress salad, using a little dressing at a time until it�s just coated.