Endive, Apple and Blue Cheese Salad

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For the vinaigrette:

  • 1/4 cup apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon granulated white sugar
  • 1 small shallot, minced
  • 1/2 cup extra-virgin olive oil
  • 1/8 teaspoon salt
  • Freshly ground black pepper, to taste

For the salad:

  • 4 medium Belgian endive, cut lengthwise into large strips
  • 2 medium Granny Smith apples, julienned
  • 1/2 cup blue cheese crumbles
  • 3/4 cup smoked almonds
  • Freshly ground black pepper, to taste
  • 1/4 cup chives, chopped


Prepare the vinaigrette:

  1. Whisk together the vinegar, mustard, sugar and the shallot in small bowl.
  2. Gradually whisk in the olive oil.
  3. Season to taste with salt and pepper and set aside.

Prepare the salad:

  1. In a large bowl combine the endive, apples, blue cheese and almonds and toss gently to combine.
  2. Season the salad with salt and pepper.
  3. Gently drizzle the vinaigrette over the salad mixture, keeping 1/3 of the dressing on reserve (you want to lightly coat the salad).
  4. Toss the salad and if additional dressing is needed, drizzle some more and sprinkle with chives.