Endive with Maple Walnut Butter

Endive gets dressed up with a lush maple walnut butter that's nutty, tangy, and umami-rich all at once. It's the perfect canvas for salty blue cheese and crisp candied nuts-a brunch bite that eats like a composed salad but serves like a snack.

Why You'll Love Endive with Maple Walnut Butter

Endive gets dressed up with a lush maple walnut butter that's nutty, tangy, and umami-rich all at once. It's a good canvas for salty blue cheese and crisp candied nuts. A brunch bite that eats like a composed salad but serves like a snack.

Tips and Tricks

• Make the walnut butter ahead-it holds beautifully in the fridge for up to a week and thickens slightly as it sits.
• Use a high-speed blender for the silkiest walnut butter, and adjust the water slowly to get your ideal drizzle consistency.
• Serve the endive leaves whole like boats or chop them for a composed salad-either works depending on vibe.

Variations

Switch things up with a few fun twists:

• Swap endive for little gem or radicchio for a more robust leafy crunch.
• Use goat cheese instead of blue cheese for a milder, creamier finish.
• Add thin-sliced pear or apple for a sweet, juicy contrast to the savory walnut butter.

Substitutions

Make this your own with whatever you have on hand:

• Replace cashew butter with almond or sunflower seed butter if needed.
• No rice wine vinegar? Try apple cider vinegar or white balsamic.
• Out of candied walnuts? Toast raw ones with a little maple syrup and flaky salt.

Best served with

• Warm crusty sourdough or seeded crackers on the side.
• Roasted beets or a beet carpaccio for a colorful pairing.
• A citrusy white wine like Sauvignon Blanc.
• Shaved fennel and citrus salad for a refreshing balance.

How to Store Leftovers

• Store extra maple walnut butter in an airtight jar in the fridge for up to 7 days. Give it a stir before using, and thin with a splash of water or vinegar if it thickens.
• Prepared endive should be eaten the same day for optimal crunch, but leftover dressed leaves can be chopped and tossed into a salad the next day.

Common Questions

Endive with Maple Walnut Butter

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Endive gets dressed up with a lush maple walnut butter that's nutty, tangy, and umami-rich all at once. It's a good canvas for salty blue cheese and crisp candied nuts. A brunch bite that eats like a composed salad but serves like a snack.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Appetizer

Cuisine: Californian, Fusion

Calories: 2764

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• ½ cup walnuts
• 1 tablespoon rice wine vinegar
• 1 cup olive oil
• 2 tablespoon soy sauce
• 2 tablespoon cashew butter
• 1 tablespoon maple syrup
• ¼ cup water
• Salt to taste
• 2-3 heads endive
• 1 handful candied walnuts
• 2 oz blue cheese crumbled

Equipment

• Blender or food processor
• Serving platter or plate
• Chefs knife
• Mixing bowl

Method

 

Make the Maple Walnut Butter

1. Add walnuts, vinegar, olive oil, soy sauce, cashew butter, and maple syrup to a blender.
2. Blend until smooth, adding water gradually to reach your desired consistency.
3. Season with kosher salt to taste.

Assemble the Dish

1. Separate endive leaves and arrange on a plate or platter.
2. Spoon or drizzle walnut butter over each leaf.
3. Top with candied walnuts and crumbled blue cheese.
4. Serve immediately.

Nutrition

Calories: 2764kcalCarbohydrates: 34gProtein: 31gFat: 287gSaturated Fat: 47gPolyunsaturated Fat: 54gMonounsaturated Fat: 177gCholesterol: 43mgSodium: 2679mgPotassium: 707mgFiber: 5gSugar: 14gVitamin A: 444IUVitamin C: 1mgCalcium: 405mgIron: 6mg

Notes

Storage: The maple walnut butter keeps in an airtight jar in the fridge for about a week; stir it back together before using since it may separate slightly. Once assembled, though, this is a best-fresh dish. The endive leaves will wilt and the butter will pool if it sits, so dress and plate right before serving.

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