Walloon Endive Salad with Mustard Vinaigrette
Crisp Belgian endives dressed in a tangy mustard and apple cider vinaigrette with toasted walnuts. This Belgian-inspired salad recipe, ready in about 20 minutes, pairs Belgian endives, 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
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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 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.
