Endive salad with pecans and grapes

This vitamin-rich dish showcases a range of textures and flavors.

High in vitamin A and potassium, endive has a slightly bitter flavor that balances out the sweetness of grapes and creaminess of the crème fraiche dressing. Pecans add crunch and healthy fats to this bright, fresh salad.

Serves 6

Prep time: 15 minutes
Cook time: 5 minutes


¼ cup olive oil
½ cup pecans
¼ cup crème fraiche 
2 tablespoons red wine vinegar
4 to 6 white Belgian endive heads, trimmed and cut lengthwise
1 cup red seedless grapes, halved lengthwise
¼ cup shaved pecorino


In a sauté pan, heat olive oil over medium heat. Add pecans, reduce heat to low, and toast until brown and fragrant, about 5 minutes. Strain oil from the pecans into a separate bowl.
In a large bowl, whisk together crème fraiche, pecan oil, and red wine vinegar. Season with salt.
Place endive on a platter or bowl. Break pecans into pieces and sprinkle on top. Add grapes and drizzle on dressing. Toss well. Top with shaved pecorino and serve immediately.
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