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A glass bowl of creamy brown dip topped with glazed walnuts is surrounded by endive leaves filled with crumbled blue cheese and walnuts, arranged in a circular pattern on a white plate.

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.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer
Cuisine: Californian, Fusion
Calories: 2764
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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