Belgian Endive Recipe

Prepare endive

Remove any loose or damaged outer leaves from the Belgian endive. Trim the stem ends about 2-3 mm to allow leaves to separate but keep the heads intact. Slice each head lengthwise into quarters or halves (depending on desired portion size) and place in a large bowl or on a platter.

Prepare apple and herbs

Core and thinly slice the green apple into matchsticks or thin half-moons (leave the skin on for color). Immediately toss the apple slices in a tablespoon of the dressing (reserve remaining dressing) or a little lemon juice to prevent browning. Roughly chop the parsley leaves and set aside. Scatter the dried black currants evenly over the endive and apple.

Add goat cheese

Crumble the goat cheese evenly over the plated endive, apple, and currants in small clumps so each bite has creamy cheese.

Toast the fennel seeds in a small dry skillet over medium heat for 1–2 minutes until fragrant, shaking the pan so they don’t burn. Remove from heat and lightly crush the seeds using the back of a spoon or mortar and pestle to release oils.

In a small bowl or jar combine the crushed fennel seeds, Dijon mustard, honey, lemon juice, apple cider vinegar, salt, and black pepper. Whisk while gradually adding the olive oil to emulsify into a smooth dressing. Taste and adjust seasoning—add more honey for sweetness or vinegar for brightness. Reserve about 1 tablespoon of dressing to toss with the apples and use the rest for the salad.

Heat a small skillet over medium heat and add the butter. When butter is foaming, add the pumpkin seeds and stir to coat. Sprinkle the brown sugar, sea salt, and smoked paprika (if using) over the seeds. Cook, stirring constantly, for 3–4 minutes until the seeds are glossy and lightly toasted and the sugar has melted and caramelized slightly. Watch closely to prevent burning.

Transfer the seeds to a small plate or baking sheet to cool and harden. Break any large clusters into bite-sized pieces once cooled.

If not already done, toss the apple slices with the reserved 1 tablespoon of dressing. Arrange apples over the endive and currants, then drizzle the remaining fennel dressing evenly over the entire salad just before serving.

Sprinkle the pumpkin seed crunch over the salad for texture, scatter the chopped parsley, and finish with a final light grind of black pepper. Serve immediately so the seeds remain crunchy and the endive stays crisp.