Endive Salad with Baked Brie, Roasted Carrots, and Apple Slices

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To share what my perfect meal would look like would be to share this endive salad. It’s fresh, natural, and contains almost all my favorite foods.

Endive Salad

In France, endive seems to be a popular choice of greens for salads. Be it escarole, curly, or frisee, there’s definitely a love for endive among the French. 

And I share that love. I enjoy the slight bitterness of endive and appreciate it’s depth of flavor compared to other bland greens. 

I used curly endive here for this salad since it’s sturdy enough to hold up under the weight of all the wonderful ingredients placed on top of it. 

Endive Salad with Baked Brie: A perfect lunch salad or appetizer. Recipe via MonPetitFour.com

Baked Brie

If you’ve never had baked brie, well, where have you been?? You’ve clearly been missing out. Baked brie is what fromage dreams are made of. 

Typically, I bake brie inside puff pastry (brie en croute), which I then serve as an appetizer at dinner parties. I was inspired to pair the baked brie with this salad after I saw Ina Garten do a similar thing on her show. 

While the brie isn’t baked quite as long as it is in brie en croute, it is baked until it’s started to melt and appear even creamier than it normally is. 

A handful of walnut pieces and [easyazon_link identifier=”B01LW5K04U” locale=”US” tag=”monpetitfour-20″]saffron honey[/easyazon_link] are added to the brie to create an irresistible combination. 

Endive Salad with Baked Brie: A perfect lunch salad or appetizer. Recipe via MonPetitFour.com

Roasted Carrots & More

The roasted carrots that I used for this salad are some of my favorite. They’re organic rainbow carrots that I often stock up at when I visit my local farm stand.

They’re so yummy with just a drizzle of olive oil and a pinch of sea salt. I am guilty of eating them straight from the baking sheet at times…

Endive Salad with Baked Brie: A perfect lunch salad or appetizer. Recipe via MonPetitFour.com

I like that the roasted carrots are also another warm component in this salad because sometimes I crave the warmth of a cooked entrée when I have salad. 

The only other components to this salad are the baguette and apple. I typically use a baguette from my favorite local bakery, and for the apple, I choose a sweet, crisp variety like Honeycrisp or Fuji. 

The dressing for this salad is a super easy vinaigrette made up of 3 parts olive oil to 1 part balsamic vinegar. I would just suggest you use a really syrup-y, thick balsamic for superior flavor. 

Endive Salad with Baked Brie: A perfect lunch salad or appetizer. Recipe via MonPetitFour.com

Serving This Salad

I typically serve the displayed amount of salad for two people. If you wanted, you could double the recipe below and use it as an appetizer for a 4 person meal. 

Served with some chilled rosé, this salad is perfect for a light afternoon lunch with a friend. It’s a go-to for me when the weather outside is nice and I’m looking to eat something equally delightful. 


Endive Salad with Baked Brie: A perfect lunch salad or appetizer. Recipe via MonPetitFour.com

Endive Salad with Baked Brie

Yield: 2
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

A delightful salad made with curly endive, baked brie, roasted carrots, apple slices, and a fresh baguette. 


  • 1 bunch rainbow carrots
  • 1/2 a bunch of curly endive, each leaf torn in half
  • 1 small apple, sliced (honeycrisp, fuji, or gala)
  • 1/3 baguette, sliced
  • 4.8 oz brie, (136 grams) split into 2 wedges
  • 1 tsp saffron honey, (5 ml)
  • 2 tbsp walnut pieces, (15 grams)
  • 3 tbsp olive oil, (45 ml) plus more for roasting carrots
  • 1 tbsp balsamic vinegar, (15 ml) aged and syrup-y
  • sea salt
  • ground pepper


  1. Preheat the oven to 400°F. Line a quarter baking sheet with a sheet of parchment paper. Snip off the green leaves from the carrots as well as their stringy pointed ends. Rinse, pat dry, and place on the baking sheet. Drizzle olive oil over the carrots, then a pinch of sea salt all over. Bake for 20-25 minutes, depending on how large and thick your carrots are. The carrots should be fork-tender.
  2. Meanwhile, rinse the endive leaves and tear/cut each leaf in half. Arrange the leaves on a large serving plate. 
  3. Pour the olive oil and balsamic vinegar in a small bowl. Add a pinch of sea salt and freshly ground pepper. Whisk together before using a spoon to scoop the dressing all over the endive leaves.
  4. When the carrots are done roasting, remove them from the baking sheet and transfer to a clean plate or your cutting board to slightly cool down before placing on salad. On the now empty baking sheet, set the brie wedges. Add the walnut pieces to the top of each brie wedge, along with a drizzle of saffron honey. Bake the brie for about 3-4 minutes, just until it begins to melt a little. You want the brie to be softened, but you don't want the brie oozing all over the place. 
  5. Place the apple slices on on side of the leaves. Place the baguette slices on the other. Arrange the roasted carrots on the salad, then place the baked brie on the center of the salad. 


If you're cutting your apple slices ahead of time and serving this salad to guests, make sure to toss the slices with a splash of lemon juice to keep them from browning. 

Nutrition Information:
Yield: 2 Serving Size: 2 Servings
Amount Per Serving: Calories: 626

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Endive Salad with Baked Brie: A perfect lunch salad or appetizer. Recipe via MonPetitFour.com

2 thoughts on “Endive Salad with Baked Brie, Roasted Carrots, and Apple Slices”

  1. I agree completely, this is salad perfection. It’s what the French do so well and what you are a genius at – serving up small portions of decadent and fresh, simple and sensational ingredients. And that plate is a feast for the eyes as well as the belly!


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