Warm Belgian Endive and Pine Nut Salad

Warm Belgian Endive and Pine Nut Salad

34 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    9 m
  • Ready In

    24 m
A c r H
Recipe by  A c r H

“This brilliant salad is easy to prepare, delicious, healthy and goes with anything. Traditionally French, perfect anytime of the year. This recipe is also easily expandable, as it is generally, one endive per person.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a medium bowl, whisk together the Dijon mustard, red wine vinegar and lemon juice. Whisk in olive oil slowly until you have an almost creamy consistency. Taste and season with salt and pepper. Set aside.
  2. Cut endive heads crosswise into rings. Remove the hard end of the stems and discard. Rinse in a colander, shaking to separate the slices into rings. Set aside to drain.
  3. In a large dry skillet over medium heat, toast the pine nuts. Stir constantly so that they do not burn. Once the pine nuts are golden, throw in the endive rings. Once it has warmed just slightly, pour in the dressing and toss to coat. Reduce the heat slightly if the endive is wilting too quickly. You want to maintain some crispness and texture.
  4. If you have guests to impress, throw in the parsley. The sharp green flecks will brighten the dish and enhance the flavour, but the salad is in no way lacking without. Serve immediately. It is best served directly from the pan to the plate. If is put in a bowl, the dressing will settle at the bottom and be difficult to toss again without damaging the endive.

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Reviews (34)

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Who ever knew that something this simple could be so delicious? I realized at the last minute that I was out of red wine vinegar...I substituted regular white vinegar with a dash of pinot noir (no problem). I also decided to spruce it up a little bit at the end by adding a few fresh bacon bits. Will definitely try this salad again...maybe with warm bacon vinaigrette the next time?



Made this last night for dinner. I tried the dressing before adding it to the pan and found it bitter (could be because I eye-balled the lemon juice) so I just added a dash of sugar. First time I've eaten endive and I will make it again! UPDATE: I had to change my four stars to five stars because my mom and I were craving this recipe so I made it again and this time measured everything exact and didn't add the sugar and everyone at home loved this recipe! Thank you for a delicious healthy recipe.



I was given some endive, and I had no idea what to do with it. First I just chopped some up in a salad, but I didn't like it that much. This warm version was much better! The dressing is also very tasty, but the dish is a bit rich overall, so it's good to eat in small portions.

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Amount Per Serving (4 total)

  • Calories
  • 248 cal
  • 12%
  • Fat
  • 16.9 g
  • 26%
  • Carbs
  • 20.1 g
  • 6%
  • Protein
  • 9.2 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 305 mg
  • 12%

Based on a 2,000 calorie diet



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Sun-Dried Tomato, Feta and Pine Nut Salad


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