Endive Salad


2 Belgium endive

4 Tbsp apple, finely diced (about 1/4 of the apple)

Blue Cheese Dressing

Walnut brittle

Blue Cheese Dressing

1/2 cup mayonnaise 

1/4 cup sour cream

1 clove garlic, minced (use a garlic press if you have one) 

1 Tbsp lemon juice or vinegar

1/2 tsp sugar

1/2 tsp salt (or to taste)

2 drops of hot sauce (more to taste)

1/4 cup blue cheese, crumbled

Put all ingredients in a clean jar and shake it up.

Easy to make a day ahead.

Makes about 1 cup

Walnut Brittle

1/4 cup walnuts

1/3 cup sugar

1/2 tsp garlic salt


Add sugar to a small non-stick skillet and turn heat to medium high. As sugar begins to melt add walnuts and garlic salt. Cook stiring, until sugar melts and starts to caramelize. Pour walnut mixture on to a surface covered with aluminum foil and cool. Break apart. 

Can be made a day ahead.

To assemble:

Pull 6 whole leaves off of each endive and arrange on 2 plates. Slice the rest of the endive and put in the center of the plates. Sprinkle chopped apple over the top and drizzle on the dressing. Add pieces of walnut brittle. That’s it! Go enjoy.

© Deer One Publishing 2021