Warm Belgian Endive and Pine Nut Salad

Warm Belgian Endive and Pine Nut Salad

A c r H 0

"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."


24 m servings 248 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 20.1g
  • 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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  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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  1. 46 Ratings


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 ...

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 tim...

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 ve...

This recipe is so simple, yet delicious! I added sauteed cooking pears and used a mixture of wholegrain and english mustard. It was mind blowingly delicious! Thanks so much

What am I missing? The endive was bitter. Should I be using a particular kind of endive? Think I will try again with a great dressing I use of equal parts honey, lemon juice and olive oil. Th...

My issue with this is not so much the pine nut and endive pairing - it's a nice idea to complement the bitterness and austerity of endive with the full richness of pine nuts. The issue is the d...

Very good when eaten immediately after cooking.

I grew up eating belgian endive. The dijon made it more bitter/tart and the nuts as well. I will not make this again.

Yum! I have never made anything with endives before but they looked so cute in the store. :) Reading the reviews where people added honey I thought I'd like to sweeten the dressing up too, but h...