Belgian Endive and Apple Salad With Blue Cheese Dressing

Cook time: 15 minutes
Servings: 4


  • 4 Gravenstine apples peeled
  • 1 cup Walnut halves toasted in oven for 8 minutes at 350 degrees
  • 7 Belgian endives
  • 1 cup Blue cheese crumbled
  • 1/4 cup Toasted walnut oil
  • 1/2 cup chives chopped
  • 1/2 cup Blue cheese dressing

  1. Cut apples into 1-inch cubes and sprinkle with a little lemon juice. Cut the endives crosswise into 1-inch slices. Keep the cores; they are the best part. Toss the endives and apples with half the crumbled blue cheese, walnuts, chives and another drizzle of walnut oil.
  2. Blue Cheese Dressing: 1 cup of mayonnaise 1 cup sour cream 8 ounces flue cheese, crumbled 1 shallot finely diced and soaked in 1 tablespoon sherry vinegar 2 teaspoons garlic, finely chopped 2 good shots of Tabasco sauce Salt and pepper to taste Juice of 1/2 lemon 1/4 cup of buttermilk
  3. This dressing is as easy to make as putting all the ingredients into a bowl and whisking vigorously until they are well combined. If too thick add buttermilk. Seasoning can be adjusted to taste with salt, pepper, lemon juice or Tabasco.

Applewood Inn, Restaurant and Spa


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