Apple, Walnut, and Endive Salad

Photo: Dana Gallagher
Prep Time:
30 mins
Total Time:
30 mins

This salad pairs bitter endive and arugula with apples and walnuts in a honey-mustard dressing. Don't forget the goat cheese.


  • cup walnuts, coarsely chopped

  • 2 teaspoons grainy mustard

  • 1 teaspoon honey

  • 1 shallot, minced

  • 3 tablespoons cider vinegar

  • ¼ cup extra-virgin olive oil

  • Coarse salt and ground pepper

  • 2 red apples, quartered, cored, and each quarter cut into 8 wedges

  • 3 ounces baby arugula, washed and dried (6 cups)

  • 1 Belgian endive, leaves separated, washed and dried

  • ¼ cup fresh mint leaves, coarsely chopped

  • 2 ounces soft goat cheese, crumbled


  1. In a small skillet over medium heat, toast walnuts, stirring frequently until crisp and fragrant, about 5 minutes.

  2. In a large bowl, whisk together the mustard, honey, shallot, and vinegar until well combined. Whisk in the oil until thick; season with salt and pepper.

  3. Add apple and arugula; toss to coat. Arrange endive leaves on four serving plates, top with apple mixture and scatter mint, cheese, and walnuts over the top.

Cook's Notes

Be sure to use crisp apples with a tart edge, such as Empire or Winesap, for this salad.

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