Endive Salad with Goat Cheese

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp Belgian endive tossed with tangy goat cheese, toasted walnuts, and a balsamic vinaigrette, a refreshing starter from Brussels bistros. This Belgian-inspired salad recipe (vegetarian), ready in about 35 minutes, pairs Belgian endive, goat cheese, walnuts 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 220 calories and feeds 6, 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.

Prep: 25 min Cook: 10 min Serves 6 Belgian cuisine 220 cal/serving

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Ingredients

6 heads Belgian endive
200 g goat cheese
100 g walnuts
3 tbsp balsamic vinegar
4 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp honey
1 tbsp parsley

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Instructions

Step 1: Preheat oven to 180°C. Spread 100 g walnuts on a baking sheet and toast 10 minutes until golden. Let cool.
Step 2: In a large bowl, whisk 3 tbsp balsamic vinegar, 4 tbsp olive oil, 1 tbsp Dijon mustard, and 1 tbsp honey. Add 1 tbsp chopped parsley.
Step 3: Core and slice 6 heads of Belgian endive into 1-inch pieces. Toss with dressing. Crumble 200 g goat cheese over the salad. Top with toasted walnuts and serve chilled.