Endive, like radicchio or escarole, has a slightly bitter flavor and an exquisite crisp texture. It pairs well with something on the sweeter side — like apple in this salad recipe adapted from Sylvia Fountaine of Feasting at Home.

Ingredients

For the salad:
4 endive heads
1 apple
1/4 cup red onion, thinly sliced
1/3 cup toasted walnuts
1/4 parsley

For the dressing:
2oz blue cheese
1/2 cup plain yogurt
1 garlic clove
1 tsp Worcestershire sauce
1 tsp lemon juice
1/2 tsp ground mustard
Salt and black pepper to taste

Blend the dressing ingredients together and, if needed, thin with water or olive oil until it’s the desired consistency. Trim the end off the endive heads and separate the leaves. Add whole leaves to a bowl along with the apple, thinly sliced, and the remaining salad ingredients. Add dressing, a little at a time, and toss to coat. Enjoy!