Endive Salad

This elegant Endive Salad is the perfect marriage of flavors and textures, with crispy endive leaves giving way to a rich and creamy blue cheese mixture, crunchy walnuts, and sweet diced apple, all tied together with a hint of tangy mustard and fresh herbs – a delightful accompaniment to any occasion.

Ingredients

• 4 large endives
• 2 tablespoons Dijon mustard
• 1 teaspoon prepared horseradish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon chopped fresh dill
• 1/2 cup chopped fresh chives
• 1/2 cup crumbled blue cheese
• 1/2 cup chopped walnuts
• 1/2 cup diced apple

Instructions

Cut off the base of each endive and separate the leaves. In a small bowl, whisk together the Dijon mustard, horseradish, salt, and pepper until smooth.

In a large bowl, whisk together the mayonnaise, sour cream, mustard mixture, chopped dill, and chopped chives until well combined.

Add the crumbled blue cheese, chopped walnuts, and diced apple to the bowl and stir until just combined. To assemble the salad, place a spoonful of the blue cheese mixture onto the center of each endive leaf, leaving a 1-inch border around the edges.

Serve immediately, garnished with additional dill or chives if desired.

Notes

Use fresh and high-quality endives for the best flavor and texture.

Make sure to handle them gently to avoid bruising.

For the mustard mixture, adjust the amount of horseradish to your desired level of spiciness.

If you can’t find prepared horseradish, you can make your own by grating fresh horseradish root and mixing it with vinegar and salt.

Don’t overmix the blue cheese mixture, as it can become too dense.

Chop the fresh dill and chives just before using to preserve their flavor and aroma.

For added crunch, toast the chopped walnuts in a 350°F oven for 5-7 minutes or until fragrant.

To make ahead, prepare the blue cheese mixture and refrigerate for up to 2 hours before assembling the salad.

Endive leaves can be cleaned and separated ahead of time, but assemble the salad just before serving to keep the leaves crisp.

Nutrional Value

• Calories: 340
• Total Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 25mg
• Sodium: 450mg
• Total Carbohydrates: 20g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 10g