Belgian Endive and Walnut Salad (Insalata Belga e Noci)

Ingredients for Belgian Endive and Walnut Salad (Insalata Belga e Noci)

• 45ml apple-cider vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon kosher salt

• Freshly ground black pepper

• 80ml extra-virgin olive oil

• 6 heads Belgian endive, trimmed, cut on the bias into 1-inch-thick slices

• 2 apples, skin on, cored, sliced into thin half-moons

• 120ml walnut pieces, toasted and chopped

How to make Belgian Endive and Walnut Salad (Insalata Belga e Noci)

In a small bowl, whisk together the vinegar, mustard, and salt, and season with black pepper. Whisk in the olive oil in a steady stream to make a smooth, emulsified dressing.

Toss the endive, apples, and walnuts together in a large serving bowl. Drizzle with the dressing, toss well, and serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.