• 3 tablespoons walnut oil
• 1 lemon, juiced
• 1 tablespoon agave or maple syrup
• 1 tablespoon mild grainy mustard
• 1 tablespoon fresh ginger, grated
• salt and pepper to taste
• 3 apples, peeled and grated
• 1 & 1/2 cups grated pumpkin
• 1/2 cup raisins
• 1/4 cup walnuts, chopped
• 1 Belgian endive
• To make the dressing, mix the dressing ingredients together in a small bowl and whisk well.
• If you are using an organic pumpkin such as a red kuri or Hokkaido you won’t need to peel the outside, just clean it well. Otherwise, cut a slice from the pumpkin. Remove the seeds and inner strings, and peel the outside off.
• Grate or julienne the pumpkin in fine pieces.
• Peel and grate the apple.
• Mix the apple and pumpkin together and pour some of the dressing over (enough to moisten but not to become too wet and soggy).
• Add the raisins and walnut pieces and mix again. If more dressing is needed, add.
• Clean the Belgian endive, slice the bottom end off and remove the individual leaves to have little “boats or canoes”.
• Clean the radicchio and remove 2 or 3 leaves, depending on the size, slice the leaves in half so they are about the same size as the Belgian endive.
• Fill each leaf with a tablespoon of the salad.
Serve with the rest of the dressing on the side for individuals to help themselves.