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French Endive and Chèvre Salad with Cranberry Chutney

This elegant French-inspired salad combines the delicate bitterness of endive with the creamy tang of fresh chèvre, balanced by the sweetness of cranberry chutney and crisp apple. Toasted pecans add a delightful crunch, while a light lemon vinaigrette ties the flavors together. Perfect for festive gatherings or as a refined starter, this dish showcases the harmony of contrasting textures and flavors. The chèvre is rolled into small, tomato-dusted spheres, adding a subtle umami depth. Whether served as part of a holiday spread or enjoyed as a sophisticated appetizer, this salad is a celebration of fresh, vibrant ingredients with a touch of French culinary finesse.

Starter | French | Egg Free | Gluten Free | Halal | Shellfish Free | Soy Free | Vegetarian | Garden Salad | Knife | Mixing Bowl | Pan | Endive | Goat Cheese | Pecan | Watercress | Chopping | Mixing | Tossing | Whisking | Festive | Holiday | Under 15 Minutes
Time to complete

Prep

15min

Cook

3min

Wait

0 minutes

Total

18min

Ingredients (Makes 4 portions)
  • 30 ml (2 tbsp) lemon juice
  • 60 g (2 oz) cranberry chutney or any preferred red chutney
  • 70 ml (4 3/4 tbsp) olive oil
  • Leaves from 2 heads of endive
  • Tender leaves from 2 bunches of fresh watercress (or arugula)
  • 1 red apple, julienned just before serving
  • 200 g (7 oz) fresh chèvre, shaped into 20 small balls (10 g each) and dusted with tomato powder
  • 50 g (1 3/4 oz) pecans, halved and toasted in a dry pan for 2-3 minutes
  • Salt, to taste
  • Freshly ground black pepper, to taste
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 14
  • Protein: 6
  • Carbohydrates: 10
  • Fiber: 2
Directions

Prepare the Dressing

  • 1. In a bowl, whisk together the lemon juice, cranberry chutney, olive oil, salt, and freshly ground black pepper until well combined.

Assemble the Salad Base

  • 2. Toss the endive leaves with half of the dressing and arrange them on serving plates.

Prepare the Apple and Greens

  • 3. Mix the watercress (or arugula) with the julienned apple. Drizzle with 2-3 tablespoons of the dressing and toss gently.

Finish and Serve

  • 4. Scatter the apple mixture over the plated endive. Top with the chèvre balls and toasted pecans. Drizzle with the remaining dressing and serve immediately.
Cookix's Secrets

Alternative Cooking Method

  • For a warm twist, lightly grill the chèvre balls before adding them to the salad.

Alternative Proteins

  • For a non-vegetarian option, add thin slices of smoked duck breast or prosciutto.

Balancing Flavors

  • Adjust the sweetness of the dressing by choosing a chutney with the right balance of tartness and fruitiness.

Bold Flavor Enhancements

  • Add a sprinkle of crushed pink peppercorns or a drizzle of honey for extra depth.

Healthier Variation

  • Replace chèvre with a lower-fat ricotta or cottage cheese for a lighter version.

Ingredient Preparation

  • Julienne the apple just before serving to prevent browning. If needed, toss with a little lemon juice to maintain freshness.

Ingredient Substitutions

  • Use walnuts or hazelnuts instead of pecans if preferred.

Seasonal Tweaks

  • Substitute apple with pear or persimmon for a seasonal variation.

Serving Suggestions

  • Pair this salad with a crisp white wine such as Sauvignon Blanc or a light Pinot Noir for a refined dining experience.