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Endive, Apple and Walnut Trio

From: Holiday Treats

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Serves 4 to 6


Total Time: 15 minutes
Level: Easy


  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • teaspoon freshly ground black pepper
  • 4 Belgian endive, halved lengthwise and cut into 1-inch chunks
  • 1 large apple, cut into 1-inch cubes, Braeburns work well
  • 1 cup Diamond Walnut halves
  • 1 cup crumbled blue cheese
  • Butter lettuce leaves or arugula, for serving


Preheat oven to 350 degrees. To toast walnuts, spread evenly on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes; set aside.

In a large bowl, whisk together the oil, vinegar, mustard, salt and pepper. Add the endive, apple, walnuts and half the blue cheese; toss well. Arrange the lettuce leaves or arugula on 4 to 6 chilled plates; pile the endive mixture on top; garnish with the remaining blue cheese. Serve immediately.

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