Apple and Onion Salad Endive Spears

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Parker Whittle 7

"Fruit, bitter greens, crunchy nuts, and blue cheese all come together for a flavorful appetizer."
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35 m servings 94 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 39 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Toast walnut pieces in a dry skillet over medium-high heat until aromatic and lightly browned, 3 to 5 minutes. Let cool to room temperature.
  2. Combine apples, onion, chives, and parsley in a bowl and toss well.
  3. Pour vinegar into a small bowl; drizzle and whisk olive oil into vinegar until emulsified. Pour dressing into apple mixture and toss to coat.
  4. Gently fold walnuts and blue cheese into apple mixture just before serving. Spoon filling onto each endive leaf.


  • Cook's Note:
  • I can get between 4 and 6 usable spears off of each endive. This is probably the most expensive item. I typically use the rest of the endives in a salad later, chopping or slicing them and incorporating them with other greens.
  • The dressed apple mixture can be refrigerated overnight before adding walnuts and blue cheese if desired.
  • Keep the blue cheese cold just before stirring into apple mixture to keep the blue cheese from turning creamy.



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