Reviewed: Feb. 25, 2012

My issue with this is not so much the pine nut and endive pairing - it's a nice idea to complement the bitterness and austerity of endive with the full richness of pine nuts. The issue is the dressing, which is too sour and only highlights the bitterness in the endive. Dressing needs to be sweetened with maybe honey or maple syrup. Or alternatively, make the dressing a little creamier with a touch of yogurt. The dressing just needs to be rounded out somehow.

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Reviewer:

Ana

Reviewed: Feb. 7, 2012

Very good when eaten immediately after cooking.

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Reviewer:

Rex Hutcheson

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Reviewed: Jan. 20, 2012

This recipe is so simple, yet delicious! I added sauteed cooking pears and used a mixture of wholegrain and english mustard. It was mind blowingly delicious! Thanks so much

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Reviewer:

Rebekkaalready

Cooking Level: Intermediate

Home Town: Windsor, Berkshire, England, U.K.

Living In: Haarlem, Noord-Holland, Netherlands

Reviewed: Jan. 18, 2012

This recipes was nice and easy to make. The dressing was lovely and the pine nuts are a good addition.

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Reviewer:

Katherine

Reviewed: Jan. 2, 2012

This was a FABULOUS salad! I have been looking for ways to cook endive, and this salad is prefect. My son has a severe nut allergy, so I substituted sunflower seeds for the pine nuts, and it was amazing! I would serve this salad for company. Oh - I also added a tsp of maple syrup just to add an extra depth of flavor,and I'd definitely do it that way again :)

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Reviewer:

allergy mommy

Reviewed: Jun. 29, 2011

I was given some endive, and I had no idea what to do with it. First I just chopped some up in a salad, but I didn't like it that much. This warm version was much better! The dressing is also very tasty, but the dish is a bit rich overall, so it's good to eat in small portions.

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Reviewer:

Kelley

Reviewed: Jun. 7, 2011

I grew up eating belgian endive. The dijon made it more bitter/tart and the nuts as well. I will not make this again.

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Reviewer:

Amelika

Reviewed: Mar. 15, 2011

Yum! I have never made anything with endives before but they looked so cute in the store. :) Reading the reviews where people added honey I thought I'd like to sweeten the dressing up too, but had no honey. So I added brown sugar to taste and LOVED this change. The leaves are so pretty I didn't want to cut up into rings, so I peeled off leaves until wouldn't peel, then would slice a couple rings, then peel again, all the way to top. I liked the presentation... some rings, some leaves, it was interesting. I sort of stir fried it in the sauce, and when it lost the super crunchy texture it also lost the bitterness. Still a firm, nice texture and very tasty, will make again to impress guests!

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Reviewer:

KELLYALBRECHT

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

Reviewed: Aug. 27, 2010

Delicious! Husband loved it too! Don't leave it on too long- tastes perfect just a little warm but still has crunch.

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Reviewer:

NapoliCharity

Cooking Level: Intermediate

Home Town: Centerville, Pennsylvania, USA

Living In: Alexandria, Virginia, USA

Reviewed: Jun. 12, 2010

Fantastic!!! I did not change a thing! I made this as a side dish for a pork tenderloin. The guests, 1 being finicky and the other being a very talented cook raved about it. It was one of those dishes that will have no left overs and you will wish there had been! :) Thank you for sharing!!!

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