Belgian Endive and Apple Salad

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15 minTotal time
EasyDifficulty
250kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Granny Smith apple Another firm, tart apple such as Pink Lady
  • Walnuts Toasted pecans
  • Blue cheese Crumbled goat cheese
  • Apple cider vinegar White wine vinegar

Nutrition per serving

Estimated values for 1 serving, 250 kcal

Protein5 g
Carbohydrates17 g
Fat19 g

Fiber 5 g · Sugar 9 g · Sodium 260 mg

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A crisp and refreshing Belgian salad featuring the delightful combination of endive, apples, and walnuts, all brought together with a tangy Dijon vinaigrette.

Salad Belgian

Steps

  1. Rinse the Belgian endive and apple thoroughly.
  2. Slice the endive lengthwise into thin strips.
  3. Core the apple and slice it thinly.
  4. In a small bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, salt, and pepper to create the vinaigrette.
  5. In a salad bowl, combine the sliced endive, apple, toasted walnuts, and crumbled blue cheese.
  6. Drizzle the vinaigrette over the salad and toss gently to combine.
  7. Serve immediately.

Tips for Belgian Endive and Apple Salad

  • Choose a firm, crisp apple; softer apples can lose their bite once dressed.
  • Keep the walnut pieces fairly chunky so their crunch stands out against the tender endive.
  • Dress just before serving: the leaves can soften and the apple can lose its fresh appearance if left coated.

Drink pairing

A dry sparkling wine
Its lively acidity and bubbles complement the tangy vinaigrette and blue cheese while refreshing the palate.

0% option: Sparkling water with a splash of apple juice

Storage

Best served fresh. Refrigerate leftovers promptly in a covered container and eat within 3–4 days; the endive may soften, especially once dressed.

Frequently asked questions

Can I prepare the salad ahead?
Prepare the components separately and keep them covered in the refrigerator; combine and dress shortly before serving for the best crunch.

How can I tell if the vinaigrette is well balanced?
It should taste tangy and savory, with the oil rounding out the vinegar and mustard. Adjust salt and pepper to taste.

What should the finished salad look and feel like?
The endive and apple should remain crisp, with distinct walnut crunch and small creamy, tangy bites of blue cheese.
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