Belgian endive is the perfect Seriously Simple vegetable for cocktail parties. Spoon a small dollop of herbed cream cheese on the tip and garnish with bay shrimp. Or try a dab of sour cream and a garnish of chopped smoked salmon and a sprinkling of dill for an elegant pick-up dish. You are only limited by your imagination. And the elegant endive stalks are a tasty foundation to many salads.

This is the Belgian endive salad I go back to year after year during the holidays. It’s light and refreshing and can be served as a light main course, first course or after the entree. In other words, it’s a sure thing anytime you want a satisfying salad.

The dis has an elegant presentation with the stalks layered on top of each other. I like the crisp sweet apple flavor contrasting with the Belgian endive and the toasted walnuts. Dried figs give the vinaigrette its body as well as a fruity richness.

Tasty tips

Choosing the endive: Choose crisp, firmly packed Belgian endive heads that are white or pale yellow in color. Red endive should be bright colored with no wrinkled leaves. If the endive is very green it might be bitterer than the lighter colored endive stalks.

To clean: Wipe the outer leaves with a damp paper towel. Remove any torn or damaged leaves, trim the bottom, and use them as the recipe suggests.

Consider these swaps/additions: Change up the apples for pears, kiwi, Fuji persimmons or oranges. Pecans are a nice substitute for walnuts. Feel free to toss in some crumbled goat cheese or blue cheese.

For thicker dressing: If you like a thicker dressing, blend all the dressing ingredients in a blender or food processor until pureed.

Holiday Salad with Apples, Toasted Walnuts and Fig Vinaigrette

Serves 6

For the salad:

1 cup coarsely chopped walnuts

10 Belgian Endive, sliced vertically into strips

2 Fuji, Envy or Pink Lady apples, peeled, cored and sliced into strips

For the dressing:

1 teaspoon Dijon mustard

1 tablespoon white balsamic vinegar

2 tablespoons red wine vinegar

Salt and pepper

1/2 cup extra virgin olive oil

1/2 cup dried figs, finely chopped

1. Heat a small skillet over medium-low heat. Add walnuts and toss gently over the heat until they begin to brown lightly and become fragrant, about 2 to 3 minutes. Remove from heat and reserve.

2. In a salad bowl combine the endive and apple strips and sprinkle over the walnuts.

3. Make the dressing: In a small bowl whisk together the mustard, vinegars and salt and pepper. Add the oil slowly until emulsified. Add the dried figs and mix to combine. Taste for seasoning.

4. To serve: pour the dressing over the salad and toss to coat well. Serve on salad plates.

Advance preparation: This salad may be made through Step 3, covered and refrigerated up to two hours ahead. Make sure to cover the salad tightly with plastic wrap so the apples won’t turn brown.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2025 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.