Apple Endive And Stilton Salad Recipes

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ENDIVE AND APPLE SALAD



Endive and Apple Salad image

Provided by Maria Helm Sinskey

Categories     Salad     Appetizer     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     High Fiber     Apple     Healthy     Low Cholesterol     Endive     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings plus extra dressing

Number Of Ingredients 8

1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon minced shallot
1 teaspoon sugar
3/4 cup canola oil
3 heads of Belgian endive, halved lengthwise, cut crosswise into 1/2-inch pieces
1 cup torn escarole leaves
1/2 medium Fuji or Braeburn apple, cored, cut into 6 wedges, thinly sliced crosswise

Steps:

  • Whisk first 4 ingredients in small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Set vinaigrette aside. Mix Belgian endive, escarole, and apple in large bowl. Toss salad with 1/4 cup vinaigrette.

ENDIVE AND APPLE SALAD



Endive and Apple Salad image

This salad came to The Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad. "I just like it because the endive is not frequently used in salads, and it tends to be a little bitter," she said. "The apple sweetens it up a little bit and makes it more approachable. It has a nice crunchy, fresh texture."

Provided by Tara Parker-Pope

Categories     salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 11

1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon orange juice
1 teaspoon honey
Dash of salt
1/4 cup pecans
2 heads of endive, chopped
1 cup arugula
1 apple, sliced thin
1/4 cup dried cherries or cranberries
1/4 cup goat cheese, crumbled (optional)

Steps:

  • To make dressing: In a small bowl, whisk together the oil, vinegar, juice and honey. Season with salt.
  • In a small sauté pan, toast the pecans over medium heat. Allow to cool.
  • Mix together the endive, arugula, apple and cherries (or cranberries) in a medium-size bowl. Toss with enough dressing to coat. Top with the pecans and goat cheese (optional).

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 11 grams

CURLY ENDIVE, APPLE, AND GORGONZOLA SALAD



Curly Endive, Apple, and Gorgonzola Salad image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 7

3 small heads curly endive, preferable frisee
3 large Granny Smith apples
1 1/2 cups heavy cream
3/4 cup red wine vinegar
3 ounces Gorgonzola, crumbled
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl.
  • Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients. Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.)
  • At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.

APPLE, ENDIVE, AND STILTON SALAD



Apple, Endive, and Stilton Salad image

Categories     Salad     Vegetarian     Quick & Easy     Blue Cheese     Apple     Walnut     Fall     Tarragon     Endive     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 17

For vinaigrette
2 tablespoons white-wine vinegar
1 tablespoon red-wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
2 tablespoons extra-virgin olive oil
1 small shallot, minced
1/8 teaspoon salt
freshly ground black pepper to taste
2 tablespoons unsalted butter
1 cup walnuts, chopped coarse
1/2 teaspoon sugar
2 large Belgian endives
2 Granny Smith apples
1/2 cup Stilton cheese, crumbled
2 tablespoons chopped fresh tarragon leaves
freshly ground white pepper to taste

Steps:

  • Make vinaigrette:
  • In a small bowl whisk together vinegars, mustard, and sugar. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Stir in shallot, salt and black pepper.
  • In a small saucepan melt butter over moderate heat and add walnuts and sugar. Cook walnuts, stirring, until golden, about 2 minutes, and transfer to a bowl.
  • Cut endives lengthwise into julienne strips. Halve and core apples and cut into julienne strips.
  • In a large bowl combine endives, apples, walnuts, Stilton, tarragon, and vinaigrette, tossing gently, and season with salt and white pepper.

APPLE, ENDIVE AND CABRALES SALAD



Apple, Endive and Cabrales Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 7

3 small heads curly endive, preferably frisee
3 large Granny Smith apples
1 1/2 cups heavy cream
3/4 cup red wine vinegar
3 ounces cabrales or blue cheese, crumbled
1/3 cup walnuts, toasted and coarsely chopped
1/2 teaspoon coarse salt

Steps:

  • Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bitesized pieces and pat dry. Set aside in a bowl.
  • Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients. Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator for up to 4 hours.)
  • To serve, pour apple and cream mixture over endive. Toss well to coat.

APPLE AND ONION SALAD ENDIVE SPEARS



Apple and Onion Salad Endive Spears image

Fruit, bitter greens, crunchy nuts, and blue cheese all come together for a flavorful appetizer.

Provided by Parker Whittle

Categories     Salad     Green Salad Recipes

Time 35m

Yield 30

Number Of Ingredients 9

½ cup walnut pieces, minced
2 Granny Smith apples - peeled, cored, and minced
1 large sweet onion, minced
¼ cup chopped fresh chives
¼ cup chopped fresh parsley
¼ cup raw apple cider vinegar (such as Bragg®)
¾ cup extra-virgin olive oil
¼ cup crumbled blue cheese
6 Belgian endives, separated into individual leaves

Steps:

  • Toast walnut pieces in a dry skillet over medium-high heat until aromatic and lightly browned, 3 to 5 minutes. Let cool to room temperature.
  • Combine apples, onion, chives, and parsley in a bowl and toss well.
  • Pour vinegar into a small bowl; drizzle and whisk olive oil into vinegar until emulsified. Pour dressing into apple mixture and toss to coat.
  • Gently fold walnuts and blue cheese into apple mixture just before serving. Spoon filling onto each endive leaf.

Nutrition Facts : Calories 93.6 calories, Carbohydrate 5.9 g, Cholesterol 0.8 mg, Fat 7.4 g, Fiber 3.7 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 39.2 mg, Sugar 1.7 g

APPLE, WALNUT, AND ENDIVE SALAD



Apple, Walnut, and Endive Salad image

This salad pairs bitter endive and arugula with apples and walnuts in a honey-mustard dressing. Don't forget the goat cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 12

1/3 cup walnuts, coarsely chopped
2 teaspoons grainy mustard
1 teaspoon honey
1 shallot, minced
3 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
2 red apples, quartered, cored, and each quarter cut into 8 wedges
3 ounces baby arugula, washed and dried (6 cups)
1 Belgian endive, leaves separated, washed and dried
1/4 cup fresh mint leaves, coarsely chopped
2 ounces soft goat cheese, crumbled

Steps:

  • In a small skillet over medium heat, toast walnuts, stirring frequently until crisp and fragrant, about 5 minutes.
  • In a large bowl, whisk together the mustard, honey, shallot, and vinegar until well combined. Whisk in the oil until thick; season with salt and pepper.
  • Add apple and arugula; toss to coat. Arrange endive leaves on four serving plates, top with apple mixture and scatter mint, cheese, and walnuts over the top.

Nutrition Facts : Calories 272 g, Fat 23 g, Fiber 2 g, Protein 5 g

APPLE, ENDIVE & GORGONZOLA SALAD



Apple, Endive & Gorgonzola Salad image

This recipe from Gourmet Magazine (October 1998) makes a wonderfully simple and delicious winter salad. The dressing is fabulous and you may want to try it on other salads. (Also, this makes a lightly dressed salad, some may want to double the dressing. Cut the apple soon before serving so that it does not brown. You can also try this with raw (untoasted) or candied nuts. Enjoy!

Provided by blucoat

Categories     Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup walnuts or 1/4 cup pecans
3 Belgian endive
1 granny smith apple
1/4 cup crumbled gorgonzola (about 1 ounce)
1 teaspoon minced fresh chives
2 teaspoons cider vinegar
1/2 teaspoon balsamic vinegar
2 1/2 teaspoons honey
2 tablespoons extra virgin olive oil

Steps:

  • Preheat oven to 350°F.
  • In a shallow baking pan toast walnuts in middle of oven until fragrant, about 10 minutes, and cool. Chop walnuts.
  • In a small bowl whisk together vinegars and 1/2 teaspoon honey and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper.
  • Separate 4 outer leaves from each endive and arrange 3 leaves on each of 4 plates. Cut remaining endive crosswise into 1/4-inch-thick slices and put in a large bowl. Peel apple and using a mandoline or other manual slicer cut thin slices lengthwise from 4 sides, stopping just before core. Make small stacks of slices and cut stacks into thin julienne strips.
  • Toss sliced endive with dressing and divide among plates, mounding on whole leaves. Top salads with Gorgonzola, walnuts, apple, chives, and salt and pepper to taste. Drizzle remaining 2 teaspoons honey over salads.

ENDIVE AND APPLE SALAD



Endive and Apple Salad image

Make and share this Endive and Apple Salad recipe from Food.com.

Provided by Penny Stettinius

Categories     Apple

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons honey
2 tablespoons champagne vinegar or 2 tablespoons white wine vinegar
1 tablespoon olive oil
2 heads Belgian endive
1 sweet apple, such as Fuji
1/3 cup pecan halves, toasted and coarsely chopped
2 ounces blue cheese, crumbled
salt

Steps:

  • Wash endive, pat dry, trim ends, and cut lengthwise into 1/4-inch-wide slivers.
  • Rinse, core, and thinly slice apple lengthwise.
  • In a large bowl, mix honey, vinegar, and oil.
  • Add endive, apple, pecans, and blue cheese and mix gently to coat.
  • Add salt to taste.

Nutrition Facts : Calories 230.3, Fat 13.9, SaturatedFat 3.8, Cholesterol 10.6, Sodium 255, Carbohydrate 23.5, Fiber 9.6, Sugar 13.2, Protein 7.1

APPLE AND ENDIVE SALAD WITH GRAPEFRUIT DRESSING



Apple and Endive Salad With Grapefruit Dressing image

Provided by Craig Claiborne

Categories     easy, quick, salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 8

4 teaspoons Dijon mustard
6 tablespoons grapefruit juice
Salt and freshly ground black pepper
4 tablespoons safflower oil
4 tablespoons soy oil
6 medium Belgian endives
3 well-flavored crisp apples (Macintosh, Cortland)
4 large mint leaves, minced (optional)

Steps:

  • To make the dressing whisk the mustard with the grapefruit juice, salt and pepper until mixture is light.
  • Whisk in oils until mixture is creamy.
  • Cut ends off the endive and wash well. Dry and cut in julienne strips.
  • Core but do not peel the apples. Cut in julienne strips. Mix apple with endive and cover immediately with dressing or apple will darken.
  • Serve on individual plates and sprinkle with mint leaves.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 17 grams, Carbohydrate 17 grams, Fat 19 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 423 milligrams, Sugar 11 grams, TransFat 0 grams

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