Apple and onion endive salad spears

Apple and onion endive salad spears

Parker Whittle

"Fruit, bitter green, crunchy nuts, and flavorful cheese."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


Serving size has been adjusted!
Original recipe yields 30 servings

May we suggest



  • Prep

  • Cook

  1. Toast the walnut pieces over med-high heat in a dry skillet until aromatic and lightly browned. Let cool to room temperature.
  2. Combine apple, onion, chives, parsley and toss well.
  3. Pour vinegar into a small bowl, and whisk as you drizzle the olive oil into it to emulsify. Add the dressing to the apple/onion mixture (to taste) until well coated. Season to taste. The mixture can be stored overnight, if desired.
  4. Just before serving, gently fold the walnuts and blue cheese into the apple & onion mixture (be very gentle and don’t allow the blue cheese to get creamy – keep it cold until just before you need it).
  5. Separate individual spears from each endive. Spoon a portion of the salad into each spear, and serve!


Read all reviews 0

Other stories that may interest you