🇧🇪 Belgian Cuisine

Salade de Chicons

Belgian Endive and Walnut Salad

Prep Time 15 min

Servings 4

Difficulty Easy

Calories 260 kcal

Crisp Belgian endive leaves tossed with toasted walnuts, crumbled Roquefort, sliced apples, and a tangy mustard vinaigrette — a refreshing Belgian winter salad.

Ingredients

4 Belgian endives, leaves separated
1 green apple, thinly sliced
80g walnuts, toasted
100g Roquefort cheese, crumbled
4 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp honey
Salt and pepper

Instructions

1 Toast walnuts in a dry pan over medium heat for 3-4 min until fragrant.
2 Whisk olive oil, vinegar, mustard, honey, salt, and pepper into a vinaigrette.
3 Arrange endive leaves on plates or in a bowl. Add apple slices.
4 Scatter toasted walnuts and crumbled Roquefort over the endive.
5 Drizzle with vinaigrette and serve immediately.

Did You Know?

Belgium produces over 90,000 tonnes of endives (chicons) per year, making it one of the world's largest producers of this elegant vegetable.