When winter arrives and you’re searching for that perfect tender head of greens, the produce aisle can sometimes feel a bit limited. That’s when Belgian endives really shine. They’re crisp, slightly bitter, and absolutely delicious with a simple champagne vinegar and oil dressing. Add a crumble of your favorite blue cheese and a handful of toasted walnuts, and you’ve got an appetizer that’s light, full of flavor, and wonderfully easy to pull together.
Ingredients
- 2 head endive
- 3 tbsp olive oil
- 1 tbsp champagne vinegar
- kosher salt and freshly ground black pepper
- 1/2 cup toasted walnuts
- 1/2 cup crumbled blue cheese
Instructions
Gather all ingredients before starting the recipe.
- Combine 3 tbsp olive oil, 1 tbsp champagne vinegar and kosher salt and freshly ground black pepper in a jar with a tight lid and shake until combined.
- Trim 2 head endive ends until the endive leaves can separate. You may have to do this several times as you get closer to the middleof the endive.
- Arrange on salad plates, top with crumbled blue cheese and toasted walnuts and drizzle with salad dressing.
