Well well well…….. more Belgian food! Yep, Global Feasts: Belgium is still going strong. This Belgian endive and apple salad was my attempt at having a bit of a ‘green’ dish at the rich, beer heavy feast. Definitely lived up to it’s expectations!
Am I the only person in the universe who had never eaten Belgian endive? I’d never even heard of it! It’s pretty awesome though. Now, I can totally picture all those appetizers in the slim, boat like green leafy thing. THAT is Belgian endive. DUH TRISH! Duh. (Insert head slap here.)
Here’s what I like about this salad:
The endive holds it’s shape, so the salad doesn’t wilt and fall flat once it’s dressed.
It’s crunchy, with a bit of creaminess from the goat cheese and zing from the vinegar and shallot.
It took less than 15 minutes to make, and I think it’s freakin beautiful.
- 4 leaves heads Belgian endive outer removed, then halved
- 2 fuji apples sliced, then halved
- 1 cup walnuts
- 1/2 cup crumbled goat cheese
- 2 teaspoons white wine vinegar
- 2 teaspoons olive oil
- 1 teaspoon fresh lemon juice
- 1 teaspoon minced shallot
- salt and pepper
- fresh parsley
Combine endive, apples, walnuts, and goat cheese in a large bowl. Set aside.
Combine vinegar, oil, and lemon juice in a small bowl and whisk until emulsified. Stir in shallot.
Pour vinegar mixture over endive mixture and toss to evenly coat.
Season with salt and pepper. Serve with fresh parsley.
It ain’t over friends! Global Feasts: Belgium continues this week with a beer tasting and some totally killer Belgian chocolate mousse with raspberry lambic sauce. Total score.