Belgian Endive Salad                               back to home

4 salad course servings

Belgian endive is a slightly bitter, torpedo shaped member of the chickory family.  Belgian endive is in peak season from November to April but is available almost year-round when imported. Hydroponically grown endive is available from May to December. Select Belgian endive with smooth white spears  with green tips that are tightly closed. Smaller heads are more delicate in flavor but don’t yield as much.  Red endive is a cross between radicchio and endive- it’s a little more bitter than the green.This is a really nice winter salad.

5- 6 endive spears

1 cup crumbled creamy blue cheese- such as St. Pete’s Select

1/2 cup roasted salted pumpkin seeds

1 apple- halved and thinly sliced- pears work fine too.

champagne vinaigrette

Cut the root end of the endive off about 1/2 inch from the bottom so you can separate the leaves. Wash and dry the leaves.

Compose the salad by dividing the leaves onto 4 salad plates and use your artistic flair to add the other components and drizzle all with a little vinaigrette.

For the vinaigrette:

3 T Champagne Vinegar

6 T good quality olive oil

1/2 t kosher salt

1/2 t dijon mustard

2 t honey (optional)

Whisk all together until well combined