Belgian Endive and Walnut Salad (Insalata Belga e Noci)
['3 tablespoons apple-cider vinegar', '1 teaspoon Dijon mustard', '1 teaspoon kosher salt', 'Freshly ground black pepper', '5 tablespoons extra-virgin olive oil', '6 heads Belgian endive, trimmed, cut on the bias into 1-inch-thick slices', '2 apples, skin on, cored, sliced into thin half-moons', '1/2 cup walnut pieces', 'toasted and chopped']
In a small bowl, whisk together the vinegar, mustard, and salt, and season with black pepper. Whisk in the olive oil in a steady stream to make a smooth, emulsified dressing.
Toss the endive, apples, and walnuts together in a large serving bowl. Drizzle with the dressing, toss well, and serve immediately.
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