Endive Salad Recipe

Prepare endive

Trim the bitter core end from each endive head, then separate the leaves. Rinse under cold water and spin or pat dry so leaves are dry and crisp.

Prepare apple

Core the apple and slice into thin half-moons (about 1/8 inch / 3 mm thick). Leave the skin on for texture and color. Toss slices immediately with a light squeeze of lemon if you want to prevent browning (optional).

Prepare Roquefort

Crumble the Roquefort into small pieces. Reserve a few larger crumbles for garnish if desired.

Toast walnuts

Heat a small skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove to a plate to cool, then roughly chop.

Assemble salad

In a large bowl, combine the dried endive leaves and apple slices. Add about two-thirds of the crumbled Roquefort and half of the chopped walnuts. Gently toss with the dressing (see dressing section) until leaves are coated but not wilted.

Finish plating

Arrange salad on serving plates or a platter. Scatter the remaining Roquefort crumbles and walnuts on top. Garnish with chopped parsley if using. Serve immediately.

In a small bowl or jar, combine the white wine vinegar, Dijon mustard, honey, salt, and black pepper. Whisk or shake until smooth.

Slowly drizzle in the olive oil while whisking continuously (or add to jar and shake vigorously) until the dressing emulsifies and becomes slightly thickened and glossy. Taste and adjust seasoning—add a pinch more salt or a touch more honey if too sharp.