Belgian Endive & Frisée Salad w/ Walnuts, Goat Cheese & Creamy Mustard Vinaigrette

April 18, 2012 Published by Dina

This is a nice salad, pretty and refreshing with many layers of flavours and textures. Use baby frisée and pick only the inner leaves to use in this salad. The endives are slightly bitter and benefit from a drizzle of honey just before serving. You can garnish it with chive flowers or edible flowers if you have them. The caramelized nuts are a must. If you don’t make them yourself you can easily buy good quality caramelized nuts in specialty stores and keep them on hand in the freezer to be called upon when the need arises. In an informal setting you can pile the different ingredients onto the endive spears and pick them up with your fingers to eat, like a scoop.


3-4 Belgian endives, leaves separated

A small baby frisée, leaves separated

Candied walnuts

Goat cheese, crumbled


Arrange endive leaves in a petal pattern on the plate. Pile frisée in the middle. Scatter nuts and sprinkle cheese over and around.

Drizzle with vinaigrette and serve with salt and pepper.

Creamy Mustard vinaigrette

1 egg yolk

2 teaspoons coarse grain mustard

1 clove garlic, grated

1/2 teaspoon Salt

1/4 teaspoon pepper

2-3 teaspoons white wine vinegar

1/2 cup olive oil


To make the vinaigrette combine all ingredients except oil in a small dish and whisk to blend well. Add the olive oil by a slow drizzle, whisking constantly to emulsify the dressing. Taste and correct seasoning.


  • Carol Robinson says:

    I love the look and thought of the flavours in this salad as well as the grilled bread and tomato salad above (but the comment section on the tomato salad wouldn’t appear for me). Once again the photography is gorgeous and the food looks truly delectable.

    • Dina says:

      Thanks Carol, it’s a good “soup and salad” lunch salad as it is fairly substantial. Talk soon.