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 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
