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.

Total Time
20 Mins

Total Time

Prep Time
20 Mins
Cook Time
0 Mins
Total Time
20 Mins


380 cal
Total Fat
28 g
Polyunsaturated Fat
9 g
0 mg
248 mg
30 g
Dietary Fiber
25 g
12 g


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


  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.