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-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs Belgian endives, extra-virgin olive oil, 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 "Plan a meal with the AI" 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, trimmed and halved lengthwise (about 1 lb) Belgian endives
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1/4 cup, toasted and roughly chopped walnuts
• 1/4 cup, crumbled blue cheese
• 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.