Orange & Endive Salad

When I think of Provincial Cooking I think of fresh, simple ingredients coming together to create something delicious. There were several recipes to choose from to celebrate Cooking for Picasso by Camille Aubray, but this Orange & Endive Salad is just so gorgeous and playful that I had to share.


  • Good endive leaves
  • 1 log of Honey Chèvre ( I like the sweetness that the honey adds, however plain is fine)
  • 1/4 walnuts, chopped and toasted
  • 2 oranges , peeled and cut


  • Carefully pull apart the endive so that you have several good leaves to build the salad
  • Using a spoon, scoop about a half-tablespoon of the chèvre onto the leaf and spread (this part is easier if you let the cheese sit for a sec after pulling it out of the fridge)
  • Place two slices of the orange on each leaf, and top with toasted walnuts
  • OPTIONAL: Whisk together 1 tablespoon of dijon mustard with 3 tablespoons of olive oil, and the juice from half a lemon. Use this as a dipping sauce, or drizzle over the leaves

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