Brussels Market Endive Salad

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A crisp, refreshing salad featuring Belgian endive and local ingredients, finished with a Dijon vinaigrette that honors the city's market culture. This Belgian salad recipe (vegetarian), ready in about 15 minutes, pairs Belgian endives, extra-virgin olive oil, and red wine vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 300 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large Belgian endives, trimmed and halved lengthwise (about 1 lb)
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1/4 cup walnuts, toasted and roughly chopped
• 1/4 cup blue cheese, crumbled
• to taste salt
• to taste freshly ground black pepper

Instructions

1. Step 1: In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tbsp Dijon mustard, and 1 tsp honey until emulsified.
2. Step 2: Arrange the 4 large Belgian endives, trimmed and halved lengthwise (about 1 lb), on a platter, cut side up.
3. Step 3: Drizzle the dressing over the endive, then sprinkle with 1/4 cup toasted walnuts, roughly chopped, and 1/4 cup crumbled blue cheese.
4. Step 4: Season with salt and freshly ground black pepper to taste, and serve immediately.