Flemish Endive Salad with Walnuts and Dijon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 salads ready in about 15 minutes pairs heads Belgian endive, toasted 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.

★ 3.5 (15 ratings) Prep: 15 min Serves 4 Belgian cuisine 280 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Arrange 4 separated endive leaves on a serving plate. Drizzle with 2 tablespoons of the vinaigrette and toss gently to coat.
  4. Step 4: Top with 1/2 cup toasted walnuts and drizzle with remaining vinaigrette. Serve immediately while endive is crisp.

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Frequently asked questions

How long does Flemish Endive Salad with Walnuts and Dijon Vinaigrette take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Flemish Endive Salad with Walnuts and Dijon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep heads belgian endive from drying out.

Can I substitute ingredients in Flemish Endive Salad with Walnuts and Dijon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Flemish Endive Salad with Walnuts and Dijon Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Flemish Endive Salad with Walnuts and Dijon Vinaigrette?

Belgian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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