Salad of Belgian Endive Apples and Creamy Blue Cheese
Belgian Endive, Apples and Creamy Blue Cheese

A salad savored over a year ago at a small French outdoor café was so good and so perfectly suited to the beginning of a new season that I haven't been able to get it out of my mind. It was a slightly different version of that classic salad trio of blue cheese, fruit, and nuts. In this delicious variation typical greens such as Romaine, arugula, or a mix, were replaced with wide julienned strips of Belgian endive and then combined with paper-thin slices of Granny Smith apple. Crumbled morsels of a creamy blue cheese and toasted walnuts were sprinkled on top along with plenty of chopped parsley.

This combo was an enticing blend of contrasting flavors and textures. The subtle yet distinctive bitterness of the snowy white endives paired well with the saltiness of a good blue and the sweetness of the apples. The endives, apple and walnuts provided plenty of crunch countered nicely by the smoothness of the cheese.

This dish, which takes less than 15 minutes to assemble, would make a tempting first course to begin an autumn dinner, or you could try it as a side to grilled steaks or lamb. The recipe, which yields 4 servings, can easily be increased for a larger group, and although this salad looks lovely presented individually on salad plates, it is just as appealing mounded on a platter offered for a buffet.

Fall Salad of Belgian Endive, Apples and Creamy Blue Cheese

Serves 4.

2 tablespoons red wine vinegar

1/2 teaspoon Dijon mustard

1/3 cup olive oil

Kosher salt

1 Granny Smith apple, unpeeled

Juice of 1/2 lemon

1 pound Belgian endives

1/3 pound creamy blue cheese, broken into small pieces (see note)

3/4 cup walnuts, toasted and coarsely chopped (see note)

1/4 cup chopped flat leaf parsley

For dressing, whisk together vinegar, mustard, oil and 1/2 teaspoon salt in a medium nonreactive bowl. (Dressing can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature and whisk well before using.)

Core and halve the apple, lengthwise, and then cut into very thin slices. Toss slices in lemon juice in a medium bowl. Slice the endives crosswise into 3/4 inch wide strips, discarding any hard cores you may find at their bases.

Transfer the endive to the bowl with the dressing. With a slotted spoon transfer the apple slices to the same bowl and toss to combine and coat with dressing. Mound this mixture on four salad plates, and sprinkle each serving with some blue cheese, walnuts, and parsley.

Note: St Augur, a creamy French blue, works well in this recipe.

Note: To toast walnuts, spread them on a rimmed baking sheet and place in a preheated 350 F oven until lightly browned and fragrant, for 5 to 6 minutes. Watch carefully. Remove and cool.

 

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Salad of Belgian Endive Apples and Creamy Blue Cheese

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