Beet and Endive Salad with Chevre

This Beet and Endive Salad with Chevre is full of flavor! Try it for yourself!

Beet and Endive Salad with Chevre

  • For the dressing:
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons sage, minced
  • ½ onion, finely diced
  • 1 garlic clove, minced
  • 4 tablespoons sunflower oil or olive oil
  • kosher salt
  • freshly ground black pepper
  • ———————————————————–
  • For the salad:
  • 1 head of endive, chopped
  • Your beets, roasted (in the oven) & chopped
  • 6oz chevre
  • ¼ cup candied pecans

  1. Make the dressing by whisking all of the ingredients together in a small bowl.
  2. Gently mix the endive, beets and chevre in a bowl.
  3. Whisk the dressing and drizzle on top, to taste. Top with pecans.


Frisee Salad with Roasted Apples and Bacon

Frisee Salad with Roasted Apples and Bacon

  • 1 head frisée, outer leaves removed
  • 2 large apples (Braeburn or Fuji), peeled, cored, and cut into ¼-inch-thick slices
  • 1 Tbsp. extra-virgin olive oil
  • 2 Tbsp. maple syrup
  • ½ teaspoon salt plus more to taste
  • ½ teaspoon pepper plus more to taste
  • 1 leek, very thinly sliced
  • 3 Tbsp. sherry vinegar
  • 4 slices thick-cut bacon, cut crosswise into ¼-inch- wide strips

  1. Preheat oven to 400C.
  2. In a small bowl, combine apples, olive oil, syrup, salt, and pepper. Toss to coat, then transfer apple slices to a nonstick baking sheet and bake for 15 minutes.
  3. Stir, then continue to cook until golden brown and tender, 10 to 15 minutes more. Set aside.
  4. Meanwhile, in a small bowl, combine leeks and vinegar. Set aside.
  5. In a heavy frying pan over medium heat, cook bacon until crisp and brown, about 7 minutes; drain on paper towels.
  6. Pour off all but 3 tbsp. of the accumulated bacon fat and return pan to low heat.
  7. Remove shallots from vinegar, reserving shallots, and add vinegar to hot bacon fat, whisking until dressing is emulsified.
  8. Arrange frisée in a bowl and add apples, bacon pieces, and leeks. Pour warm dressing over greens and toss to coat. Serve immediately.


Sauteed Lemon Maple Frisee

Sauteed Lemon Maple Frisee
Prep time: 
Cook time: 
Total time: 


  • 1 head frisée, torn
  • 3 tablespoons olive oil, divided
  • ½ cup coarse fresh bread crumbs
  • ¾ teaspoon grated lemon zest
  • 1 tsp. anchovy paste or olive tapenade
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon pure maple syrup

  1. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook bread crumbs until crisp and golden brown, about 4 minutes.
  2. Transfer to a bowl and stir in zest and a pinch of salt.
  3. Wipe out skillet, then add anchovy paste (or olive tapenade) and remaining 2 Tbsp oil and cook 15 seconds.
  4. Increase heat to medium-high and sauté half of frisée until slightly wilted, about 1 minute.
  5. Add remaining frisée and sauté until wilted, about 2 minutes more.
  6. Off heat, stir in juice, syrup, ⅛ teaspoon salt, and ¼ teaspoon pepper.
  7. Serve topped with bread crumbs.


Frisee Endive Salad

Frisee Endive Salad

  • 1 head of frisée
  • ½ c. blue cheese, crumbled
  • ½ c. dried cranberries
  • ⅓ c. walnuts, broken into pieces (or more if you really like walnuts!)
  • 1 Tbsp. maple syrup
  • pinch of salt
  • Dressing:
  • 1 Tbsp. fresh lemon juice
  • 2 tsp. finely minced yellow onion
  • 1 tsp. each grainy mustard & honey
  • 1½ Tbsp. sunflower, or olive oil
  • salt & pepper to taste

  1. Wash endive & spin dry. Coarsely chop or rip leaves & place in serving bowl.
  2. In a small frying pan, toast walnuts for about a minute over high heat, stirring. Add maple syrup & pinch of salt & remove from heat. Set aside.
  3. In a small bowl, whisk together dressing ingredients. Pour over salad, toss to coat, top with cheese, craisins, & maple nuts. Combine with roasted (and chilled) gold beets, grated carrots, sliced salad turnips or chopped up sweet peppers for an even more amazing salad! Serves 3-4


Endive, Turnip and Apple Salad

Endive, Turnip and Apple Salad
Recipe type: Salad

  • 4 Tbs apple cider vinegar
  • 4 Tbs walnut, sunflower or olive oil
  • 1 Tbs chopped fresh parsley
  • 1 medium purple top turnip, coarsely grated
  • 2 small golden delicious apples, diced with peel
  • ½ cup crumbled blue cheese
  • ½ cup walnut pieces
  • ½ – ¾ head of endive, chopped into bite sized pieces
  • Salt and pepper

  1. In a salad bowl, whisk together the vinegar, oil, and parsley.
  2. Salt and pepper to taste.
  3. Mix together the turnip and apples, and toss with the dressing.
  4. Top with the cheese and walnuts.
  5. Place endive onto the number of plates you are serving.
  6. Place your mixture on top of the endive.