I’m not sure why we don’t use endive that much. I guess we forget about it because it’s not a typical lettuce green and is usually located in an out-of-the-way spot in the produce department. If you haven’t tried endive here’s a recipe to get you started. This endive salad is loaded with flavor and is so pretty to look at. I love a salad with lots of flavors and crunch. This salad is so delicious and the presentation makes it the perfect salad to serve on Mother’s Day or any spring/summer weekend. It’s also simple to whip up in just a few minutes!

Watch me make this salad HERE!

When I was shopping the other day I was taken back by how beautiful the produce looked! I pulled up my favorite salad list for inspiration and added created a grocery list. During the week I typically prepare mixed green salad with a simple dressing. If I have the ingredients I’ll add berries and nuts a little more crunch and flavor. If I want to make a meal out of it, I’ll make a Cobb Salad. The local seafood and fresh eggs are a delicious addition to my Pacific Northwest Cobb salad.

What is Endive

Endive is a member of the chicory family and known for a slightly bitter flavor. There are two types of endive, Belgian and curly. I will be using the Belgian endive for this recipe.

Belgian endive is shaped like a boat, making it the perfect vessel to fill with creamy blue cheese and top with roasted walnuts.

This endive salad is delicious and is pretty to look at and guests will enjoy it as a first course. I like to at radicchio for color and then I’ll add mixed greens for round out the dish.

You can find Endive and radicchio at most grocery stores. I usually buy mine at Whole Foods or our local natural food market. To prepare them for the salad, cut the endive lengthwise and separate the leaves. Gently rinse under cool water and pat dry.

Sliced pears are in the classic (French) version of this salad. Feel free to add them if you’d like. The sweet pear, cheese, and nuts is a delicious combination. You can also add sliced apples or citrus. Instead of walnuts, try candied pecans!

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Endive with Blue Cheese and Walnuts Salad

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Ingredients

• 2 Belgian endive, ends cut and leave separated
• 1 cup roasted walnuts*
• 1 tbsp lemon juice (always fresh)
• 1 head Ridicchio
• 6-8 ounces Blue Cheese, Roquefort or Gorgonzola
• For the Vinaigrette: 2 tbsp mayonaise, 1/2 cup olive oil, 1/4 cup red wine vinegar, 2 tbsp crumbled blue cheese, 2 tsp Dijon mustard, salt and pepper to taste. Chopped garlic is optional.

Instructions

1. Prepare Belgian endive. Chop ends off, separate leaves, rinse and gently dry.
2. Slice apple, pear, or citrus (use a sharp knife to cut away peel)
3. Arrange endive leaves on a platter and layer with sliced fruit.
4. Sprinkle endive and fruit with chopped nuts (candied pecans or roasted walnuts) and crumbled blue cheese. Top with your favorite French sea salt.
5. Prepare dressing: In a small container, combine all ingredients except the olive oil. Mix well.
6. Pour in the olive oil and whisk until combined. Pour over salad and serve!

Notes

*to roast walnuts, preheat oven to 225 degrees F. Spread walnuts out on to a cookie sheet. Roast for about 30 minutes or until just starting to brown.