Reviewed: Apr. 29, 2013

I cut 1/2" rings and used whole almonds instead of pine nuts because I didn't have pine nuts on hand. Also used a combination of red and green endives. It was unexpectedly delicious! I thought the whole almonds would overwhelm the endives, but because I made thick slices, they worked beautifully together.

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Reviewer:

dsrodriguez

Reviewed: Oct. 8, 2012

If the cost of pinenuts and endives were a little lower, we would have this salad at least once a week. Love Love LOVE this salad. So quick and easy and yet its complex enough to have when hosting.

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Reviewer:

ColinJohnson

Cooking Level: Expert

Reviewed: Sep. 1, 2012

the sauce was good, but like others, the endive was too bitter for us. It was cooked long enough to soften it, but still was very strong taste. Don't know if I will try endive again.

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Reviewer:

shiva

Reviewed: Aug. 12, 2012

I made this as a side dish to some pork tenderloin the other night and the end result was just ok. We found the dressing to be tangier than we would normally enjoy, but the endive and pine nuts were a really nice combination. I will follow the advice of another reviewer and perhaps use a warm bacon vinaigrette next time.

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Reviewer:

kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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

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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