Belgian Endive and Blue Cheese Salad
Crisp endive leaves topped with creamy blue cheese, toasted walnuts, and a bright Dijon vinaigrette. A classic French bistro salad that's elegant yet takes just 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 362
- Protein
- 9g
Ingredients
- 3 heads Belgian endive
- ¾ cup blue cheese, crumbled
- ½ cup walnuts, roughly chopped
- ½ tbsp Dijon mustard
- 1.5 tbsp red wine vinegar
- 3 tbsp olive oil
Instructions
- 1
Toast walnuts in a dry skillet over medium-low heat, shaking often, until fragrant and lightly golden, ~4 minutes.
- 2
Transfer walnuts to a plate. Separate endive leaves and arrange on a serving platter or plates.
- 3
In a small bowl, whisk together mustard, vinegar, and a pinch of salt and pepper.
- 4
Slowly whisk in olive oil until the vinaigrette is smooth and slightly emulsified, ~1 minute.
- 5
Drizzle vinaigrette lightly over the endive leaves, then scatter blue cheese and toasted walnuts on top.
- 6
Serve immediately while endive is still crisp.
Tools you’ll need
- small skillet
- serving platter or individual plates
- small bowl
- whisk
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