Flemish Endive Salad with Walnuts and Dijon Vinaigrette
A crisp, refreshing salad featuring Belgian endive, toasted walnuts, and a tangy Dijon vinaigrette, perfect for a light lunch or side dish. This Belgian-inspired salad recipe, ready in about 15 minutes, pairs Belgian endive, walnuts, Dijon mustard 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 280 calories and feeds 4, 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 heads Belgian endive
- 1/2 cup, toasted walnuts
- 2 tbsp Dijon mustard
- 3 tbsp apple cider vinegar
- 1/4 cup olive oil
- 1 tbsp honey
- 1/4 tsp salt
- 1 tsp, chopped fresh thyme
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Trim the root ends of 4 Belgian endive heads and separate into individual leaves. Rinse under cold water and pat dry with paper towels.
- Step 2: Whisk together 2 tbsp Dijon mustard, 3 tbsp apple cider vinegar, 1/4 cup olive oil, 1 tbsp honey, 1/4 tsp salt, and 1 tsp chopped fresh thyme in a small bowl until emulsified and smooth.
- Step 3: Arrange 4 separated endive leaves on a serving plate. Drizzle with 2 tablespoons of the vinaigrette and toss gently to coat.
- Step 4: Top with 1/2 cup toasted walnuts and drizzle with remaining vinaigrette. Serve immediately while endive is crisp.
