Cranberry Chavrie Belgium Endive Salad

This Cranberry Belgium Endive Salad, made with Chavrie goat cheese and a lively sour dressing, is the crunchy and colorful fresh side you'll be dying to try. Serve it as an appetizer or snack amongst friends, and see how hooked they'll be on this perfect sweet and savory mix.

15 mins
Chavrie Original Goat Cheese


  • 3 heads Belgium endive
  • 2 ounces white balsamic vinegar
  • 1/4 cup walnut oil
  • 1 pkg. (4 ounces) Cranberry Chavrie Goat Log
  • 1 tablespoon parsley, chopped
  • 1/2 cup walnuts, chopped
  • Salt & pepper to season


  1. Remove core from endive and separate and reserve 12 leaves for garnish.
  2. Cut remaining endive into 1/2 inch pieces.
  3. In a mixing bowl combine cut endive, walnuts, walnut oil, and balsamic vinegar. Season with salt and pepper.
  4. Carefully crumble Cranberry Chavrie Goat Log into bowl and gently toss with seasoned endive.
  5. Arrange whole leaves decoratively on serving platter and top with salad and serve.