Belgian Waldorf Salad

Here's a shout out to Belgium, with a mix of Brussels sprouts and Belgian Endive.  Coupled with apple and walnuts and bound with creme fraiche, this is a fresh take on the Waldorf salad.
10 oz Brussels sprouts, finely chopped/shaved
1 orange pepper, trimmed and diced
1 Belgian Endive, diced

Marinade:
1/2 cup white vinegar
3/4 cup seasoned rice vinegar (Marukan)
1/2 cup water

7.5 oz creme fraiche

1/4 red Burmuda onion, finely minced
1 green Granny Smith Apple, cleaned but unpeeled
1/2 cup chopped walnuts

Stir together the marinade ingredients in a mixing bowl. Let the Brussels sprouts and the peppers marinate at least 1-2 hours, or preferably overnight.

Meanwhile, toast the walnuts in a 375F oven for 3-5 minutes, just until they are fragrant and beginning to brown. Set aside.

Drain the Brussels Sprouts very well. Cut the apple in quarters and cut out the core. Halve each quarter along the longer dimension and then slice them along the shorter width. Toss the apple with the Brussels Sprouts, endive and the onions. Stir in the Creme fraiche and mix well. Tip into a serving bowl or platter and top with the walnuts.

Serves 6 as a side salad.

Rubens at the Groenplats, Antwerp, Belgium