marcona almonds, stilton cheese, horseradish cream, apples, sherry vinaigrette

Remove the outer leaves of the Belgian endive and cut each head in half lengthwise. If desired, cut the halves into smaller pieces for easier serving.

Prepare the Endive

In a dry skillet over medium heat, toast the Marcona almonds for about 5 minutes, stirring frequently until they are golden and fragrant. Remove from heat and let cool.

Toast the Almonds

In a small bowl, whisk together the horseradish cream, sherry vinegar, olive oil, salt, and black pepper until well combined.

Prepare the Dressing

In a large salad bowl, combine the prepared endive, toasted Marcona almonds, and diced apple. Crumble the Stilton cheese over the top.

Assemble the Salad

Drizzle the dressing over the salad and toss gently to combine all the ingredients. Adjust seasoning with additional salt and pepper if needed.

Dress the Salad

Serve immediately as a refreshing starter or side dish.

Serve

Belgian endive

Marcona almonds

Stilton cheese

Apple (e.g., Honeycrisp or Granny Smith)

Horseradish cream

Sherry vinegar

Olive oil

Salt

Black pepper

Belgian Endive Salad

Make Belgian Endive Salad Recipe in just 20m. marcona almonds, stilton cheese, horseradish cream, apples, sherry vinaigrette

Belgian Endive Salad Recipe

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