Raw apple and pumpkin salad with raisins and walnuts, served on a radicchio leaf.

Ingredients:

for the dressing

•   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

for the salad:

•   3 apples, peeled and grated

•   1 & 1/2 cups grated pumpkin

•   1/2 cup raisins

•   1/4 cup walnuts, chopped

•   1 Belgian endive

1 radicchio

Directions:

•   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.

Recepie from Walker