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Ingredients for 4 servings:

Mustard Dressing:

3 tablespoons Banyul vinegar

1 teaspoon Dijon mustard

1/3 cup Provencal olive oill

Sea salt and freshly ground pepper

Candied Walnuts:

½ cup walnut halves

2 tablespoons confectioners’ sugar

2 dashes powdered hot pepper

Pinch of kosher salt


8 heads Belgian endive, halved lengthwise, sliced ½” thick on the bias

2 pears, quartered lengthwise, cored and sliced ½” thick

4 ounces blue cheese, crumbled

Garnish: finely chopped chives



Mustard Dressing: Combine and whisk together the vinegars and mustard.  Continue to whisk while pouring in the olive oil in a steady stream.  Season to taste and reserve.


Candied Walnuts:  Heat the oven to 350 degrees. Boil the walnuts for 3 minutes in a small saucepan, drain well.  Combine the sugar and seasonings and roll the hot walnuts in this mixture until coated.  Lay the nuts on a bake sheet and roast until golden brown 7-10 minutes.


Salad Assembly:  Combine the endive, pear pieces and cheese in a mixing bowl.  Toss with the two dressings.   Divide the salad among four plates.  Scatter the candied walnuts over the salad.  Sprinkle the chives over the salad and around the edge of the plate.


***For special effect, drizzle lemon infused olive oil over each salad just before serving.