Apple, Endive & Parmesan Salad with Basil Vinaigrette

4 Tbsp. orange juice
2 tsp. Annie's Naturals Dijon mustard
1/4 cup Consorzio by Annie's Naturals Roasted Garlic Extra Virgin Olive Oil
2 Tbsp. Consorzio by Annie's Naturals Basil Oil
2 Red Delicious or Pippin apples, unpeeled, cored and thinly sliced
4 heads Belgian endive
1 head butter lettuce, torn into bite size pieces
3/4 cup walnuts, toasted and chopped
2 Tbsp. chives, chopped
Parmesan cheese shavings

1. Whisk 2 Tbsp. orange juice and Annie's Naturals Dijon Mustard in a small bowl to blend. Whisk in Annie's Naturals Roasted Garlic and Basil Oils.
2. Season dressing to taste with salt and pepper. Toss apple slices and remaining 2 Tbsp. orange juice in large bowl.
3. Separate endive leaves; set aside 24 leaves. Slice remaining leaves.
4. Add sliced endive, lettuce and walnuts to a bowl with apple slices.
5. Add dressing and toss to coat. Serve and enjoy!