Belgian endive salad with apple, ham, walnut and feta cheese
The slightly bitter flavour of the Belgian endives, combined with the sour apples, the salty feta cheese, the sweet succulent Parma ham and the crunchy walnuts balanced with the honey mustard dressing makes this salad a true delight.
Calories per serving: 695kcal
- 2 large Belgian endives finely sliced
- 1 Granny Smith apple cored and thinly sliced
- 1 shallot minced
- 100 g (3.5 ounces) feta cheese
- 100 g (3.5 ounces) Parma ham in slices
- 3 gherkins or pickled cucumber finely chopped
- 2 tablespoons walnuts roughly chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons Apple cider vinegar
- 4 tablespoons olive oil extra virgin
- ½ teaspoon sea salt
- ½ teaspoon freshly ground pepper
In a small bowl, whisk together the mustard, honey and vinegar until everything is properly mixed together. Drizzle in the oil and whisk the vinaigrette until emulsified. Add salt and pepper to taste.
Slice the endives lengthwise in half and slice finely. Keep the yellow tops as a whole for decoration.
Dice the gherkins and finely mince the shallot.
Core the apple and cut it in julienne sticks. Roughly chop the walnuts.
In a large bowl or on a plate, combine the endives, apple, gherkins, shallot, Parma ham and walnuts. Crumble the feta cheese on top, decorate with the endive tops. Finish by drizzling the vinaigrette over the salad and toss gently. Add salt and pepper to taste.
- For the vinaigrette, I have used olive oil. But you can use any other oil you like or have available at home.
- I have used apple cider vinegar, but any other vinegar will do. Try to avoid the normal white vinegar as it has quite a strong taste making the dressing too sour for this salad.
- The walnuts can either be used raw, or can be lightly toasted before using it in the salad.