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Fresh Endive Salad: Easy Blue Cheese Walnut Recipe for Parties

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This vibrant salad combines crisp Belgian endive, creamy blue cheese, toasted walnuts, and sweet apples for a crowd-pleasing dish perfect for parties or weeknight dinners. Its bold flavors and crunchy textures make it a standout addition to any table.

Ingredients

Scale
  • 3–4 heads fresh Belgian endive (about 10 oz), rinsed and trimmed
  • 1 small head radicchio, thinly sliced (optional)
  • 2 cups baby arugula or mixed greens, washed and spun dry
  • 1 cup walnuts, roughly chopped and toasted
  • 4 oz creamy blue cheese, crumbled (Roquefort or Gorgonzola recommended)
  • 1 small tart apple (such as Granny Smith or Honeycrisp), thinly sliced
  • 1/4 cup dried cranberries (optional, or substitute pomegranate seeds)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp white wine vinegar or apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey (or maple syrup for vegan)
  • 1 small shallot, finely minced
  • Pinch of salt
  • Freshly ground black pepper

Instructions

  1. Cut off the root end of each endive head. Slice lengthwise, then into bite-sized pieces. Place in a large mixing bowl.
  2. Quarter, core, and thinly slice the apple. Toss slices with a few drops of lemon juice if desired to prevent browning. Add to the bowl.
  3. Add baby arugula and thinly sliced radicchio (if using) to the bowl. Mix gently.
  4. Toast walnuts in a dry nonstick skillet over medium heat, stirring frequently for 4-5 minutes until fragrant and lightly golden. Remove from heat and let cool.
  5. In a small bowl or jar, combine olive oil, vinegar, Dijon mustard, honey, minced shallot, salt, and pepper. Whisk or shake until emulsified. Taste and adjust seasoning.
  6. Pour dressing over the salad base. Toss gently with clean hands or salad tongs to coat all leaves.
  7. Sprinkle toasted walnuts, crumbled blue cheese, and dried cranberries (or pomegranate seeds) over the top. Toss gently or leave toppings for presentation.
  8. Transfer salad to a serving platter or shallow bowl. Arrange apple slices and extra cheese on top. Serve immediately.

Notes

Toast walnuts for best flavor and let them cool before adding to the salad. Slice endive just before serving for maximum crunch. Prep dressing and nuts ahead for quick assembly. For nut allergies, substitute pumpkin or sunflower seeds. For vegan, use plant-based cheese and maple syrup. Don’t overdress; add dressing gradually and toss gently.

Nutrition

Keywords: endive salad, blue cheese, walnuts, party salad, easy salad, holiday salad, vegetarian, gluten-free, potluck, apple salad, arugula, radicchio

Find it online: https://hungermind.com/fresh-endive-salad-easy-blue-cheese-walnut-recipe-for-parties/