Endive and Fig Salad with Balsamic Glaze

Endive and Fig Salad with Balsamic Glaze

Crisp endive leaves and juicy figs meet a tangy-sweet balsamic glaze.

Total 20 min Makes 4 servings Calories 245/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

Bitter Belgian endive is balanced by ripe figs, toasted walnuts, and creamy gorgonzola, all finished with a rich balsamic glaze drizzle. Light yet satisfying, this salad works well as a starter for a dinner party or a quick warm-weather lunch. The contrast of crunchy, sweet, and tangy elements makes it a versatile side for roasted meats or a simple cheese board spread.

Ingredients

  • 4 heads Belgian endive, leaves separated
  • 6 fresh figs, quartered
  • 1/2 cup walnut halves
  • 1/3 cup gorgonzola cheese, crumbled
  • 3 tablespoons extra-virgin olive oil
  • 1/3 cup balsamic glaze
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Method

  1. Toast the walnut halves in a dry 9-inch skillet over medium heat, stirring frequently, until fragrant and lightly browned.

  2. Transfer the walnuts to a cutting board, let cool slightly, then roughly chop.

  3. Arrange the separated endive leaves in a spoke pattern on a large serving platter.

  4. Tuck the quartered figs evenly among the endive leaves.

  5. Scatter the toasted walnuts and crumbled gorgonzola over the top.

  6. Drizzle the olive oil evenly over the salad, then season with the salt and pepper.

  7. Drizzle the balsamic glaze over the salad in thin lines and serve immediately.

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Rate this recipe

★ 3.9 (1)

Endive and Fig Salad with Balsamic Glaze

Bitter Belgian endive is balanced by ripe figs, toasted walnuts, and creamy gorgonzola, all finished with a rich balsamic glaze drizzle. Light yet satisfying, this salad works well as a starter for a dinner party or a quick warm-weather lunch. The contrast of crunchy, sweet, and tangy elements makes it a versatile side for roasted meats or a simple cheese board spread.

20 min 4 servings 245 cal

Ingredients

  • 4 heads Belgian endive, leaves separated
  • 6 fresh figs, quartered
  • 1/2 cup walnut halves
  • 1/3 cup gorgonzola cheese, crumbled
  • 3 tablespoons extra-virgin olive oil
  • 1/3 cup balsamic glaze
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Method

  1. 1

    Toast the walnut halves in a dry 9-inch skillet over medium heat, stirring frequently, until fragrant and lightly browned.

  2. 2

    Transfer the walnuts to a cutting board, let cool slightly, then roughly chop.

  3. 3

    Arrange the separated endive leaves in a spoke pattern on a large serving platter.

  4. 4

    Tuck the quartered figs evenly among the endive leaves.

  5. 5

    Scatter the toasted walnuts and crumbled gorgonzola over the top.

  6. 6

    Drizzle the olive oil evenly over the salad, then season with the salt and pepper.

  7. 7

    Drizzle the balsamic glaze over the salad in thin lines and serve immediately.