Endive Salad with Red Grapes, Pecans and Blue Cheese Recipe

Name: Endive Salad with Red Grapes, Pecans and Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons walnut oil; 1 tablespoon white wine vinegar, or more as needed; 1 shallot, minced; Salt; Freshly ground black pepper; 1/2 cup pecans; 3 Belgian endives; 1 bunch (about 6 ounces) watercress, about 3 loosely packed cups; 1/3 pound seedless red grapes, halved; 3 to 4 ounces Roquefort or other blue cheese

Servings: persons

3 tablespoons walnut oil
1 tablespoon white wine vinegar, or more as needed
1 shallot, minced
Salt
Freshly ground black pepper
1/2 cup pecans
3 Belgian endives
1 bunch (about 6 ounces) watercress, about 3 loosely packed cups
1/3 pound seedless red grapes, halved
3 to 4 ounces Roquefort or other blue cheese

1
In a small bowl, whisk together the walnut oil, 1 tablespoon wine vinegar, shallot, and salt and pepper to taste.
2
Let stand for 30 minutes to allow the shallot flavor to mellow.
3
Taste and adjust the balance as needed.
4
Preheat oven to 325F.
5
Toast pecans on a baking sheet until fragrant and nutty, about 15 minutes.
6
Let cool.
7
By hand, break the pecans in half.
8
Cut each endive in half lengthwise and remove the core.
9
Slice crosswise at 1-inch intervals.
10
In a large salad bowl, combine the endive, watercress, grapes, and pecans.
11
Add enough of the dressing to coat the greens lightly; you may not need it all.
12
Add the cheese, crumbling it by hand.
13
Toss gently.
14
Taste and adjust the seasoning.
15
Divide among 4 salad plates or serve from the bowl.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons walnut oil, 1 tablespoon white wine vinegar, or more as needed, 1 shallot, minced, Salt, and more.

Yes, Endive Salad with Red Grapes, Pecans and Blue Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Endive Salad with Red Grapes, Pecans and Blue Cheese

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