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Belgian Endive Salad with Raspberry-Walnut Dressing

Belgian Endive Salad with Raspberry-Walnut Dressing

Category: Recipes, Soups & Salads

Servings: Serves 4

Serves 4


  • 2 Belgian endive, separated into leaves
  • 1 tangerine, peeled and separated into sections
  • 1/2 cup walnuts, toasted and coarsely chopped


  1. Purée the raspberries, vinegar, honey, sour cream and mustard in a blender or food processor. With the machine running, gradually add the oil and process until smooth. Season with salt and pepper to taste. If desired, strain dressing through a fine wire sieve to remove the seeds.
  2. Arrange equal portions of endive leaves in a wheel pattern on four salad plates. Scatter tangerine sections on top and sprinkle with walnuts. Drizzle with the dressing. Serve chilled.