Endive Salad with Apples, Walnuts & Mustard Vinaigrette

1. Introduction

An Endive Salad is one of those dishes that looks sophisticated but comes together with very little effort. Belgian endives have a crisp bite and a gentle bitterness that pair beautifully with sweet fruit, creamy cheese, and a bright vinaigrette. The combination creates a salad that feels elegant enough for entertaining yet simple enough to prepare on a weeknight.

This version brings together crunchy apples, toasted walnuts, and a smooth mustard vinaigrette that ties everything together. It’s refreshing, balanced, and full of clean, layered flavors. Whether you’re hosting a dinner party or looking for a crisp starter to go with roast chicken or fish, this salad adds a touch of refinement to any table.

2. Ingredients Breakdown

Belgian Endives

The star of the salad. They’re crisp, slightly bitter, and hold their shape well. Choose firm, pale yellow-to-white endives with no browning.

Apple

Adds sweetness and crunch. Honeycrisp, Fuji, or Pink Lady work best.

Walnuts

Offer rich, earthy flavor and texture. Toasting them enhances their taste.

Blue Cheese or Goat Cheese

Blue cheese brings sharp, tangy depth, while goat cheese makes it milder and creamier. Choose whichever suits your preference.

Fresh Parsley or Chives

Adds freshness and color to balance the richness.

Mustard Vinaigrette

A simple dressing made with Dijon mustard, olive oil, vinegar, and honey. It ties the salad together and complements the bitterness of the endives.

Substitutions and Options

Swap apples for pears.
Replace walnuts with almonds or pecans.
Use goat cheese instead of blue cheese for a gentler flavor.
For a dairy-free version, omit the cheese entirely.
Add dried cranberries or pomegranate seeds for pops of sweetness.
Replace champagne vinegar with white wine vinegar or apple cider vinegar.

3. Step-by-Step Instructions

1. Prepare the Endives

Trim the base of each endive and separate the leaves. Rinse and pat dry. If the inner leaves are small, keep them whole.

2. Slice the Apple

Thinly slice the apple just before assembling to prevent browning. Toss slices with a tiny splash of lemon juice if prepping ahead.

3. Toast the Walnuts

Place walnuts in a dry skillet over medium heat for 2–3 minutes. Stir occasionally until fragrant, then remove from heat and let cool.

4. Make the Mustard Vinaigrette

Whisk together:

2 tbsp Dijon mustard
2 tbsp champagne or white wine vinegar
1 tsp honey
¼ cup olive oil
Season with salt and pepper.

5. Assemble the Salad

Arrange endive leaves on a platter or in a bowl. Add apple slices, sprinkle walnuts, and crumble cheese over the top.

6. Dress the Salad

Drizzle the vinaigrette evenly and finish with chopped herbs.

7. Toss Gently (Optional)

For a more blended salad, gently toss everything just before serving.

4. Tips and Variations

Tips

Choose endives with tight leaves—older ones taste more bitter.
Add the dressing just before serving to keep leaves crisp.
Use a mandoline for ultra-thin apple slices.
Toast nuts every time; it makes the salad more aromatic.

Variations

Citrus Version: Add orange or grapefruit segments.
Pear & Gorgonzola: Swap apples for pears and add gorgonzola.
Holiday Version: Add dried cranberries and pecans.
Savory Twist: Add crisp prosciutto pieces.

5. Serving Suggestions

Best With

Roast chicken
Grilled salmon
Pork tenderloin
French onion soup
Pasta with cream or lemon sauce

Presentation Ideas

Arrange endive leaves radially on a platter for a flower-like design.
Serve on individual plates for a restaurant-style starter.

Drink Pairings

Chardonnay
Sparkling wine
Light, crisp white wines

6. Storage and Reheating Instructions

Store undressed salad ingredients separately in airtight containers for up to 2 days.
The vinaigrette keeps for 1 week in the fridge; shake before using.
Do not store the assembled salad—it will wilt quickly.
Apples may brown if stored, so slice fresh whenever possible.

7. Recipe Notes

Can be prepped ahead: slice apples last and store nuts and cheese separate.
Works well on a platter or in a shallow bowl.
Best served cold for maximum crispness.
Add a drizzle of honey over the finished salad for extra sweetness if desired.

8. Nutrition Information (Per Serving)

Nutrient	Amount
Calories	210
Fat	16g
Saturated Fat	4g
Carbs	13g
Sugar	8g
Fiber	4g
Protein	5g
Sodium	170mg
Cholesterol	10mg
Calcium	70mg
Iron	1mg

Nutrition information is an estimate and may vary based on specific ingredients used.

9. Recipe Card Summary

Course: Salad
Cuisine: European / Modern
Servings: 4
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

3 Belgian endives
1 apple, thinly sliced
½ cup walnuts, toasted
½ cup blue cheese or goat cheese, crumbled
2 tbsp parsley or chives, chopped

Vinaigrette:

2 tbsp Dijon mustard
2 tbsp champagne vinegar
1 tsp honey
¼ cup olive oil
Salt and pepper

Instructions

Prepare endive leaves and slice the apple.
Toast walnuts in a dry skillet.
Make the vinaigrette by whisking all dressing ingredients.
Arrange endive leaves on a platter.
Add apples, walnuts, and cheese.
Drizzle vinaigrette and top with herbs.
Serve immediately.

Notes

Toasting walnuts adds stronger flavor.
Substitute pears for apples.
Use goat cheese for a milder salad.

Nutrition

See table above.

Diet Tags

Vegetarian
Gluten-free
Low-carb

Health Benefits

High in fiber
Rich in vitamins A and K
Contains healthy fats from walnuts and olive oil
Supports digestion and heart health

FAQs

1. Can I make this salad ahead of time?
Prep ingredients separately but assemble just before serving.

2. Is Belgian endive bitter?
Yes, but only mildly. Pairing it with fruit balances the flavors.

3. What fruit pairs best with endive?
Apples, pears, citrus, or pomegranate.

4. Can I use another dressing?
Yes, a citrus vinaigrette or honey-lemon dressing works well.

5. Can I add protein?
Grilled chicken, smoked salmon, or shrimp work great.

11. Final Thoughts

Endive Salad is one of those dishes that feels naturally elegant without extra effort. It’s crisp, refreshing, and full of contrast—sweet apples, crunchy walnuts, creamy cheese, and a bright mustard vinaigrette pull together into a dish that works for both casual meals and special gatherings. If you make it, let me know how it turns out and what variations you tried.