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Ingredients

• ✓ belgian endive
• walnut
• dijon mustard
• rice vinegar
• balsamic vinegar
• black pepper
• olive oil
• radicchio
• blue cheese

Instructions

1. 1 Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
2. 2 Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
3. 3 Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
4. 4 Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.
5. 5 Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.

By John Mitzewich

Ingredients

• ✓ belgian endive
• beet
• olive oil
• lemon juice
• white wine vinegar
• honey
• dijon mustard
• thyme
• vegetable oil
• salt
• pepper
• spring lettuce mix
• feta cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice.
2. 2 For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat.
3. 3 Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.

By Robbie Rice

Ingredients

• ✓ belgian endive
• barley
• buckwheat
• chicken breast
• grape
• green onion
• cranberry
• parsley
• mint
• olive oil
• lemon
• honey
• salt
• black pepper

Instructions

1. 1 Combine barley, buckwheat, cooked chicken, grapes, endive, green onion, cranberries, parsley, mint, olive oil, lemon juice, honey, salt, and pepper in a large bowl; stir until well combined. Taste and adjust amount of salt, pepper, and honey to taste.

By Diana Moutsopoulos

Ingredients

• ✓ belgian endive
• butter
• all-purpose flour
• milk
• gruyere cheese
• parmesan cheese
• nutmeg
• salt
• black pepper
• ham
• parsley

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a baking dish.
2. 2 Bring a large pot of lightly salted water to a boil over medium-high heat. Add endive; cover and cook until tender, 5 to 10 minutes. Drain.
3. 3 Melt butter in a saucepan over medium heat. Whisk in flour until paste-like and golden brown. Gradually whisk in milk, whisking constantly until thick and smooth. Stir in ¾ cup Gruyère cheese, Parmesan cheese, nutmeg, salt, and black pepper until combined. Reduce heat to medium-low; cook gently for 10 minutes, stirring frequently.
4. 4 Wrap each endive with 1 slice ham; place into the prepared baking dish. Pour cheese sauce over top; sprinkle with remaining ¼ cup Gruyère cheese and parsley.
5. 5 Cook in the preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.

By gaidgin

Ingredients

• ✓ belgian endive
• yellowfin tuna
• lemon
• onion
• apple
• mayonnaise
• horseradish mustard
• honey
• soy sauce
• celery salt
• cayenne pepper

Instructions

1. 1 Pat tuna steaks dry. Cut across the grain into thin slices; cut slices into smaller pieces.
2. 2 Mix lemon zest and juice, onion, apple, endive, mayonnaise, mustard, honey, soy sauce, celery salt, and cayenne pepper together in a bowl. Incorporate the ahi tuna pieces. Refrigerate until time to serve.

By Fabienne Riesen

Ingredients

• ✓ belgian endive
• brown rice
• water
• red onion
• balsamic vinegar
• olive oil
• salt
• black pepper

Instructions

1. 1 Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low; cover the saucepan and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Allow the rice to cool.
2. 2 Place the rice, endive, and red onion in a large bowl. Drizzle the balsamic vinegar and olive oil on top, and season with salt and pepper. Mix thoroughly.

By kekadu

Ingredients

• ✓ belgian endive
• cider vinegar
• cranberry
• olive oil
• sugar
• kosher salt
• black pepper
• romaine lettuce
• pear
• walnut
• gorgonzola cheese

Instructions

1. 1 Combine vinegar and cranberries in a saucepan; cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt, and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
2. 2 Core and julienne one pear, core and dice the other.
3. 3 Combine Romaine lettuce, endive, diced pears, walnuts, and Gorgonzola in a large bowl. drizzle and toss with enough dressing to coat.
4. 4 Divide among salad plates and garnish with julienned pear. Top with additional walnuts if you like.

By Cynthia

Ingredients

• ✓ belgian endive
• radicchio
• chicory
• romaine lettuce
• olive oil
• greek olive
• caper
• oregano
• thyme
• salt
• black pepper
• chile pepper
• romano cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
2. 2 Place radicchio, Belgian endive, chicory, and romaine lettuce halves in a single layer on the prepared baking sheet. Drizzle 2 tablespoons olive oil on top.
3. 3 Combine olives and capers in a small bowl; set aside. Mix together oregano, thyme, salt, black pepper, and chile pepper in a small bowl until well combined; set aside.
4. 4 Stuff inner leaves with olives, capers, and spice mixture using your fingers. Wrap halves together with kitchen string to prevent stuffing from falling out. Drizzle remaining 1 tablespoon olive oil on top.
5. 5 Bake in the preheated oven until lettuce is crispy and beginning to wilt, 10 to 15 minutes. Cut off the kitchen string and sprinkle Romano cheese on top before serving.

By Buckwheat Queen