Endive Salad with Blue Cheese & Maple-Glazed Walnuts

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 10 minutes
  • Total time 10 minutes
  • Portion size 8 servings



In large bowl, whisk together oil,vinegar, Dijon and grainy mustards,maple syrup and garlic; season with salt and pepper. Add endive, apples and onion; toss to coat with dressing. Transfer to serving dish. Top with blue cheese and Maple-Glazed Walnuts.

Maple-Glazed Walnuts

Preheat oven to 350°F. Line baking sheet with parchment paper. In bowl, combine 2 cups walnuts, 1/2 cup maple syrup, 1/2 tsp hot pepper flakes and 1/4 tsp salt. Spread mixture on prepared baking sheet. Bake, stirring twice during cooking time, until walnuts are caramelized, 12 to 15 minutes. Let cool completely on baking sheet. (Make-ahead: Can be stored in an airtight container at room temperature for up to 1 week.) Makes about 2 cups.

Nutritional facts PER SERVING: about

  • Iron 0.8 mg
  • Fibre 4 g
  • Sodium 450 mg
  • Sugars 13 g
  • Protein 10 g
  • Calories 350
  • Total fat 25 g
  • Cholesterol 25 mg
  • Saturated fat 8 g
  • Total carbohydrate 21 g
Share X
Lunch & Dinner

Endive Salad with Blue Cheese & Maple-Glazed Walnuts