Toasted Endive Salad Recipe

Toast pecans

Preheat oven to 350°F (175°C). Spread pecans on a small baking sheet in a single layer. Toast for 6–8 minutes, stirring once halfway, until fragrant and lightly browned. Remove from oven and coarsely chop once cool.

Crumble gorgonzola

Crumble the gorgonzola into small pieces. Keep refrigerated until ready to assemble to maintain texture.

Trim the base of each endive head and remove any wilted outer leaves. Slice each head lengthwise into quarters (or halves if using very small endives). Rinse briefly and pat dry thoroughly with paper towels so dressing doesn’t wilt leaves prematurely.

If using arugula, place it in a large salad bowl, dry and ready to receive dressing.

In a small jar or bowl combine apple cider vinegar, Dijon mustard, honey, salt, and pepper. Whisk while slowly drizzling in the olive oil until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning—add more honey for sweetness or more vinegar for brightness.

If using arugula, toss it lightly with about 1 tablespoon of the dressing to coat and spread on a serving platter or in a large shallow bowl. If serving endive alone, skip this step.

Arrange the quartered endive pieces on top of (or around) the dressed arugula, cut side up for presentation. Drizzle remaining dressing evenly over the endive — about 2 tablespoons, or to taste — focusing on the base of the leaves so each bite gets a little dressing.

Scatter the toasted, chopped pecans over the salad, then crumble the gorgonzola evenly on top. Sprinkle lemon zest and snipped chives if using. Finish with a light grind of black pepper.

Serve immediately so the endive remains crisp. Pass any extra dressing at the table.