Apples, Clementines and Olives on Endive

This sweet and tart salad is great for digestion. The pectin in the apples, the delicate bitter taste of the endive and the salty tartness of the olives come together to create the perfect final course to any feast.

Makes 4-5 servings

Ingredient List: 

1 tablespoon red wine vinegar
2 tablespoons balsamic vinegar
1 teaspoon brown rice syrup

1/4 cup extra virgin olive oil

Sea salt

2 granny smith apples

2 clementines
2 teaspoons fresh lemon juice
4-5 belgian endive, sliced
2 stalks celery (tender, inner stalks), thinly sliced on the diagonal
black oil-cured, pitted olives
2 stems fresh basil, leaves removed, left whole

Step By Step Instructions: 

Whisk together vinegars, rice syrup, sea salt to taste and oil until smooth.  Slice apples and remove seeds, but do not peel.  Transfer to a mixing bowl.  

Cut the tops and bottoms off the clementines to expose fruit.  Then, resting the fruit on a cutting board, slice off peel, including the pith.  Cut segments free from inner membranes and mix with apple slices and lemon juice (to prevent browning).

Toss together endive, celery, olives and fresh basil together in a mixing bowl.  Toss clemetines and apples in with endive.  Finally, toss with enough dressing to coat.