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1. In a dry skillet over medium-high heat toast the walnuts for 2 minutes, stirring frequently, until fragrant. Set aside to cool.
2. For the dressing, in a bowl whisk together oil, vinegar, thyme, mustard, garlic, salt, and pepper.
3. In a bowl toss beans with 1 tsp. of the dressing. In a large bowl toss the chicory with remaining dressing. Divide chicory among salad plates. Top with toasted walnuts, beans, and diced apple.For hearty appetites:
4. Serve with Garlic Breadsticks.