Belgian Endive Salad Recipe
Belgian Endive. Mixed Greens. Honey Crisp Apple. Gorgonzola. Honey Chia Seed Dressing.
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Ingredients
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Salad
Honey Chia Seed Dressing
Method
Salad
Prepare endive
Trim the root ends of the Belgian endive and discard any loose or brown outer leaves. Slice each head lengthwise into quarters or 6 wedges depending on size so you have bite-sized spears. Place cut endive in a large mixing bowl and squeeze the 1 tablespoon lemon juice over them to prevent browning and add brightness.
Prepare apple
Core and thinly slice the Honeycrisp apple into 1/8-inch slices or half-moons. If desired, leave the peel on for texture and color. Add the apple slices to the bowl with endive and gently toss to coat with lemon juice.
Combine greens
Add 4 cups mixed salad greens to the bowl with endive and apple. Toss gently to combine, being careful not to bruise delicate greens.
Add cheese and nuts
Sprinkle 3 ounces crumbled Gorgonzola and 1 ounce toasted chopped walnuts over the greens. Hold off on tossing once dressing is added so cheese and nuts remain distributed.
Season
Lightly season the assembled salad with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper, reserving final seasoning adjustment after dressing is added.
Honey Chia Seed Dressing
Bloom the chia seeds by combining 1 tablespoon chia seeds with 2 tablespoons warm water in a small bowl. Stir and let sit 5–10 minutes until they form a gel-like slurry.
Whisk the dressing: in a separate small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons apple cider vinegar, 1.5 tablespoons honey, and 1/2 teaspoon Dijon mustard. Whisk or shake until the honey and mustard are fully incorporated.
Add the bloomed chia to the whisked dressing. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust sweetness or acidity — add up to 1 teaspoon more honey or 1/2 tablespoon more vinegar if desired. Let the dressing rest 2–3 minutes to thicken slightly.
Dress the salad: pour 2–3 tablespoons of dressing over the salad (reserve extra in case diners want more). Gently toss the salad to distribute dressing, endive, apple, Gorgonzola, and walnuts evenly. Plate immediately.
Finish and serve: taste and adjust seasoning with additional salt and pepper if needed. Serve family-style or as individual portions. Pass extra dressing at the table.