Belgian endive can be pricey, but it’s a splurge-worthy pleasure. We won’t call it a “guilty pleasure” because we don’t like using the word “guilt” at all at Nutritious Life. Plus, there’s absolutely no reason to feel guilty about eating something so delicious and good for you. Endive might cost a bit more than your typical lettuce, but that only makes it perfect for when you’re looking for a special treat or to kick things up a notch in the kitchen. This recipe pairs slightly-bitter Belgian endive with button mushrooms and crisp Bartlett pears and tops it with crunchy toasted walnuts and a lemon-apple cider vinaigrette. There’s no cheese, so it’s a great option for anyone who is dairy-free! (Pro tip: If you’re looking to add some cheese to this salad, a crumbled blue cheese is the perfect choice.)
Ingredients
Directions
- Chop walnuts and roast on medium heat for about 2 minutes or until lightly browned.
- While walnuts are roasting, trim and halve your endive.
- Wash mushrooms, remove stems, cut in half and thinly slice.
- Slice pear.
- Mix all dressing ingredients in a mason jar and shake.
- Toss all ingredients excluding walnuts with dressing, then top with walnuts.