Walloon Endive Salad with Mustard Vinaigrette
Crisp Belgian endives dressed in a tangy mustard and apple cider vinaigrette with toasted walnuts. This belgian-inspired salads ready in about 20 minutes pairs heads Belgian endives, chopped walnuts, apple cider 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 180 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 endives
- 1/4 cup chopped walnuts
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 3 tbsp olive oil
- 1 tsp honey
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Trim roots and outer leaves from endives. Slice each head lengthwise into quarters, then cut into 1-inch pieces. Place in a large bowl and refrigerate for 1 hour to crisp up.
- Step 2: In a small bowl, whisk together 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper. Slowly drizzle in 3 tbsp olive oil while whisking until emulsified.
- Step 3: Just before serving, toss endive pieces with 1/4 cup chopped walnuts and the vinaigrette. Toss gently to coat evenly and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Walloon Endive Salad with Mustard Vinaigrette take to make?
Total time is about 20 minutes (20 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 Walloon Endive Salad with Mustard 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 endives from drying out.
Can I substitute ingredients in Walloon Endive Salad with Mustard 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 Walloon Endive Salad with Mustard 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 Walloon Endive Salad with Mustard 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
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
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