Endive and Honeycrisp Apple Salad

Endive and Honeycrisp Apple Salad

This is the salad to take to a potluck this fall. 

Full disclosure: I've had really good salads in the past, but I find the harmony of the ingredients to be the same. In this particular recipe, the warmth from the walnuts are married with the creamy goat cheese. The apples dusted with nutmeg make you think of everything Fall, and the endives are dressed with a clean note that ties everything together like a bow. We're ready to party. 

I'm using Honeycrisp apples for this recipe, because there's an undeniable sweetness and stays true to it's name by not being mushy. I wouldn't make this too far in advance because the endives will slightly brown and unpleasantly soften. So make before your wonderful fall meal - heck, this can be THE meal - or assemble at your host's house. Either way, you'll be the star of the show with the gorgeous outcome, but the simplicity of the assembly will be our little secret. 


Endive and Honeycrisp Apple Salad

About 2-4 servings

3 endive heads
2 Honeycrisp apples
½ cup walnuts
½ oz goat cheese
2 Tablespoons olive oil
1 Tablespoon white wine vinegar
1 teaspoon nutmeg
¼ teaspoon salt
½ teaspoon pepper


  1. In a medium heated pan, toast the walnuts for about 7-10 minutes, without any added oil and stirring frequently. Set aside.
  2. Cut large pieces around the core of the Honeycrisp apples. Thinly slice while keeping the form of the piece intact, to be fanned out on top of the salad.
  3. Cut the root end of the endives, leaving most of the core intact. Quarter cut lengthwise. Put in a large bowl.
  4. Whisk the olive oil, white wine vinegar, salt and pepper for about 3-5 minutes to emulsify together. Pour over the endives in the bowl. Gently toss together to get the dressing on all of the endive pieces.
  5. Assemble the salad by layering the endives, walnuts, crumbles goat cheese, and fanned out apple slices on top. Sprinkle the nutmeg on top. Serve right away.