Endive-apple salad with sherry vinegar dressing

Total Time
7 min
7 min
0 min
Crunchy, nutty-flavored endive gets even nuttier and crunchier with the addition of walnuts and crisp red apple wedges in this eye-cating main dish salad that doubles as a perfect side to wintery roasted poultry or pork preparations. A healthier, more modern take on the old school Waldorf salad, in which slightly bitter endive replaces the celery and salty feta is tossed in in place of the mayo, this salad is the perfect fall-to-winter go-to recipe, when nuts, apples, and endives are in peak season. Sherry vinegar and Dijon mustard counter the apple's sweet touch. To add a serving of a leafy green to the plate, tear some curly frisee leaves and toss them in the salad with the endive. Frisee and endive are both in the chicory family, so the slightly bitter leaves complement one another perfectly.



2 head(s), small, leaves separated

Fresh apple(s)

1 medium, red, halved, cored, and cut into thin wedges

Chopped walnuts

2 Tbsp, toasted


3 Tbsp, warmed

Sherry vinegar

1 Tbsp

Olive oil

2 tsp

Dijon Mustard

2 tsp

Table salt

½ tsp

Black pepper

¼ tsp

Reduced-fat feta cheese

¼ cup(s), crumbled


  1. Toss together the endive, apple, and walnuts in a serving bowl.
  2. To make the dressing, whisk together all the remaining ingredients except the feta in a small bowl until blended. Drizzle the dressing over the salad and toss to coat evenly. Divide the salad evenly among 4 plates and sprinkle with the feta. Yields about 1 1/4 cups per serving.