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
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Open the appInstructions
Step 1
Toast walnuts in a dry skillet over medium-low heat, shaking often, until fragrant and lightly golden, ~4 minutes.
Step 2
Transfer walnuts to a plate. Separate endive leaves and arrange on a serving platter or plates.
Step 3
In a small bowl, whisk together mustard, vinegar, and a pinch of salt and pepper.
Step 4
Slowly whisk in olive oil until the vinaigrette is smooth and slightly emulsified, ~1 minute.
Step 5
Drizzle vinaigrette lightly over the endive leaves, then scatter blue cheese and toasted walnuts on top.
Step 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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