Endive & Blue Cheese Salad
Crisp Belgian endive paired with creamy blue cheese, toasted walnuts, and a classic shallot vinaigrette. A elegant French bistro salad ready in under 15 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 320
- Protein
- 12g
Ingredients
- 2 heads Belgian endive, white or red
- ¼ cup walnuts, chopped
- ¾ cup blue cheese, crumbled
- 1 small shallot, minced
- 1.5 tbsp sherry vinegar
- 3 tbsp olive oil
Instructions
- 1
Toast walnuts in a dry skillet over medium heat, stirring often, until fragrant and lightly golden, 3-4 minutes. Transfer to a plate.
- 2
Slice endive crosswise into 1-inch pieces, keeping the base intact so leaves stay together.
- 3
Whisk shallot, sherry vinegar, salt, and pepper together in a small bowl.
- 4
Slowly drizzle in olive oil while whisking until emulsified and smooth.
- 5
Arrange endive on two plates. Drizzle with vinaigrette, then scatter blue cheese and toasted walnuts over top.
- 6
Serve immediately while endive is crisp.
Tools you’ll need
- 12-inch skillet
- cutting board
- chef's knife
- small bowl
- whisk
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