APPLE, GREEN BEAN & BELL PEPPER SALAD

3/4 c. toasted walnut pieces
4 T. honey
Pinch + 1/4 t. salt
1/4 c. apple cider vinegar
1/3 c. light olive oil
1/8 t. black pepper
1 red bell pepper, cut into matchsticks
4 oz. thin green beans, ends trimmed, parboiled for 3 minutes
2 apples, unpeeled, cut into matchsticks
2 heads Belgian endive, cut into matchsticks

Preheat oven to 400F. In a small bowl, mix together the walnuts, 2 tablespoons of the honey and the pinch of salt. Spread the walnuts on a greased baking sheet and cook for 5 minutes. Remove and set aside.

In a food processor or blender, combine the vinegar, oil, remaining honey, remaining salt and pepper. Process until the mixture is creamy and well blended.

In a large bowl, toss the bell pepper, green beans, apples and Belgian endive with the dressing. Sprinkle each serving with the honey-roasted walnuts.