Vegan Endive & Radicchio Salad with Candied Walnuts & Citrus

🛒 Ingredients

• #Main Ingredients;
• 2 heads Belgian endive, trimmed and leaves separated
• 1 small head radicchio, leaves torn into bite‑sized pieces
• 2 sweet oranges or mandarins, peeled and segmented
• ½ cup raw walnuts.. 1 tbsp maple syrup (for candying).. 1 tsp olive oil
• 80–100 g vegan feta cheese, crumbled.. Fresh flat‑leaf parsley leaves, for garnish
• #Vegan Vinaigrette Dressing;
• 3 tbsp extra virgin olive oil.. 1 tbsp white wine vinegar or apple cider vinegar
• 1 tsp fresh lemon juice.. ½ tsp Dijon mustard.. ½ tsp maple syrup
• Sea salt and freshly ground black pepper, to taste

👩‍🍳 Instructions

1. 1

   Candy the walnuts: Heat 1 tsp olive oil in a small pan over medium‑low heat. Add walnuts and toast for 2 minutes until fragrant. Drizzle with 1 tbsp maple syrup, stir constantly for 1–2 minutes until syrup thickens and coats the nuts. Transfer to a plate to cool completely so they turn crisp.

2. 2

   Make the dressing: In a small bowl or jar, whisk together olive oil, vinegar, lemon juice, mustard, maple syrup, salt, and pepper until smooth and emulsified. Taste and adjust balance if needed.

3. 3

   Prep the base: Arrange endive and radicchio leaves on a large platter or wide bowl. Scatter orange segments evenly over the greens.

4. 4

   Assemble & dress: Drizzle half the dressing over the salad and toss gently just to coat lightly – do not over‑mix so leaves stay crisp.

5. 5

   Finish: Top with cooled candied walnuts, crumbled vegan feta, and fresh parsley leaves. Drizzle with remaining dressing and serve right away for the best texture and flavour.