Endive Blue Cheese Salad recipe - ingredients, nutrition and when to eat it
A salad of endive leaves topped with blue cheese and walnuts for a pleasantly bitter, salty bite.
A salad of endive leaves topped with blue cheese and walnuts for a pleasantly bitter, salty bite. The crisp leaves pair beautifully with the nutty walnuts, making it a nice side for a light lunch or dinner.
Salads & light · 10 minutes to cook
Tips: Blue cheese can be quite salty, so add the dressing a little at a time and adjust to taste.
Tips: Toast the walnuts in a dry pan for 2–3 minutes, then let them cool before adding them to bring out their nutty aroma.
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Ingredients (1 serving)
- Belgian endive — 1 pc
- Blue cheese — 20 g
- Walnuts — 15 g
- Olive oil — 1 tsp
- Balsamic vinegar — 1 tsp
- Honey — 0.5 tsp
- Ground black pepper — 0.1 tsp