Makes: 4 servings
- 1 lemon, zested and juiced
- 3 tablespoons EVOO
- 1 1/2 tablespoons minced shallot
- 2 endives, thinly sliced
- 2 apples, cored and thinly sliced
- 2 ribs celery, thinly sliced, leaves reserved
- In large bowl, combine 1 tbsp. lemon zest and 2 tbsp. lemon juice. Whisk in EVOO and shallot. Toss with endives, apples, celery and celery leaves; season.