Belgium Endive Salad

Recipe by Chef Payne Harding, Cache Restaurant

Inspired by his mother Linda Harding, this recipe is perfect for al fresco dining and a transition from hot summer nights to cool fall evenings.

Belgium Endive Salad (serves 2)

2 Belgium endive (sliced, core removed)
4 oz blue cheese
4 oz candied walnuts
4 oz Granny Smith apples


2 oz lime juice
5-8 oz walnut oil
2 oz Champagne vinegar
1 handful chopped parsley & thyme
1 tbsp honey
1 tsp Dijon mustard
salt & pepper to taste

Candied Walnuts

Boil walnuts in simple syrup – dry them – fry in clean oil.

Garnish assembled salad with cracked pepper and more blue cheese.


Inviting Arkansas

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