Belgian Endive is a vegetable that’s often overlooked in the produce section. Its crisp texture and balanced sweet and bitter flavours make it a great choice for any salad.

Yield: Makes 4 salads, 1 1/2 cups of vinaigrette


4 thinly sliced sliced heads belgian endive
1 cup plump raisins
sprinkle or two Salt and Pepper
1 cup extra virgin olive oil
1/2 cup white wine vinegar
2 spoonfuls honey
1 or 2 spoonfuls vanilla
1 spoonful Dijon mustard
sprinkle or two Salt and Pepper


For the Salad:

Toss the endive and raisins with a splash of the vinaigrette and seasonings. Couldn’t be easier.

For the Vinaigrette:

Mix everything together until smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!