1 head endive, cut crosswise into 1-inch pieces 1 head radicchio, quartered and cut into 1/2-inch strips 1 apple, quartered, cored and cut into 1/2-inch slices 1/4 cup toasted walnuts 3/4 cup blueberries 1/3 cup white balsamic vinegar juice of 1 lemon 1 tbsp maple syrup 3 tbsp grapeseed oil 1/2 tsp salt pepper, to taste
1. Assemble the endive, radicchio, apple, walnuts, and blueberries in a large bowl and set aside.
2. In a small bowl, whip together all the dressing ingredients until well combined, pour over salad and toss well.
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