Belgian Chicory and Walnut Salad

This Belgian Chicory and Walnut Salad is a refined tribute to classic European flavors. Inspired by the crisp, slightly bitter Belgian endive—a cherished ingredient in Flemish and French cuisines—this salad artfully balances crunchy textures and nutty tones with sweet, tangy dressing. It’s a perfect starter or light lunch that brings sophistication and contrast to the plate, combining the delicate crunch of chicory with creamy cheese and earthy walnuts.

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Prep Time 25

Cook Time 5

Total Time 30

Course Salad

Cuisine Other European

Servings plates

Calories 394 kcal

Equipment

Chef's Knife
Cutting board
Large mixing bowl
Small Saucepan
Whisk
Serving platter or salad plates

Ingredients

For the Salad:

4 heads Belgian endive (chicory) trimmed and separated into leaves
½ cup toasted walnuts roughly chopped
4 oz blue cheese preferably Roquefort or Gorgonzola, crumbled
1 small red apple crisp variety such as Honeycrisp or Gala, thinly sliced
2 tablespoons fresh lemon juice to keep apple from browning

For the Dressing:

2 tablespoons sherry vinegar or high-quality red wine vinegar
1 tablespoon Dijon mustard smooth and spicy Dijon gives the best balance
1 teaspoon honey optional, for slight sweetness
⅓ cup extra virgin olive oil high-quality, cold pressed
¼ teaspoon sea salt to taste
⅛ teaspoon cracked black pepper freshly ground

Instructions

Toast the walnuts in a dry skillet over medium heat for about 3-5 minutes, shaking the pan occasionally, until fragrant and lightly browned. Let cool.
In a small bowl, whisk together the sherry vinegar, Dijon mustard, and honey (if using). Slowly drizzle in the olive oil while whisking continuously for a smooth emulsion. Season with sea salt and cracked pepper to taste.
In a large bowl, toss the sliced apple with lemon juice to keep it from browning. Gently add the Belgian endive leaves and mix lightly with your hands to avoid bruising.
Add the toasted walnuts and crumbled blue cheese to the bowl. Pour in the dressing and gently toss until all elements are coated evenly.
Transfer to a serving platter or individual salad plates. Garnish with an extra sprinkle of walnuts and a few whole endive leaves for visual flair.

Notes

For a vegan version, omit blue cheese or use a plant-based cheese alternative.
To make it heartier, add slices of grilled chicken or smoked trout.
If Belgian endive is unavailable, try radicchio or little gem lettuces for a similar textural contrast.
Toss ingredients gently to preserve their delicate textures.

Nutrition

Calories: 394kcalCarbohydrates: 12gProtein: 9gFat: 36gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gCholesterol: 21mgSodium: 515mgPotassium: 307mgFiber: 4gSugar: 6gVitamin A: 258IUVitamin C: 6mgCalcium: 180mgIron: 1mg

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