• 1 golden delicious apple, sliced
• 1 red delicious apple, sliced
• 1 granny smith apple, sliced
• 1 tbl olive oil
• 2 heads endive
• 1 head of radichio quartered and grilled
• 1 cup caramelized walnuts
• 1\2 cup balsamic vinaigrette
• 1 lb mesclun greens
• salt and pepper
• 1 tsp.cinamon
• 2 tbl.brown sugar

By Randy Chichester

Preparation:

• Combine the apples, the oil, the brown sugar and cinnamon.
• Toss and season to taste,
• On a hot grill, mark the apples and let cool.
• Do the same with the radichio.
• On a salad plate, arrange the leaves of the endive so they are in a star pattern on the plate.
• In the center of the plate, place a heap of mesclun greens.
• Arrange the apples around the greens along with the quartered radichio, sprinkle with walnuts and drizzle with dressing.