Endive Salad with Toasted Walnuts

Endive Salad with Toasted Walnuts

This salad is a great starter to any meal. It is quick and easy to make and does not weigh you down before the next course! Toasted walnuts and endives are a perfect pair.


  • 6 Belgian endives
  • 1 tablespoon Sherry wine vinegar
  • 1 tablespoon coarse mustard (with seeds)
  • 1 teaspoon Dijon mustard
  • Pinch of sea salt, or plain salt
  • 1/3 cup walnut oil or olive oil
  • 1/2 cup finely chopped California walnut pieces, toasted


  1. Pull off and set aside twenty whole leaves of endive—removing several attractive leaves from each head. Slice the remaining endives crosswise, on the bias, into 3/4-inch lengths. Separate the pieces as you work, transferring them to a large bowl.
  2. To make the dressing, in a small bowl whisk together the Sherry wine vinegar, both mustards and the salt. Gradually add the oil in a thin stream, whisking constantly to make a smooth emulsion.
  3. Place five of the reserved whole endive leaves on each of four plates, crisscrossing and stacking them to make a five-point star.
  4. Toss the sliced endive with the toasted walnuts and the dressing. Divide among the salad plates, spooning it over the center of each star.