Roquefort, Walnut & Belgian Endive Salad

This impressive yet simple salad is perfect for entertaining. Add cranberries for a festive holiday salad.
Course Salad
Cuisine French
Author New School of Cooking


  • 2 tablespoons of lemon juice or to taste
  • 1/4 teaspoon good quality salt
  • 3 tablespoons of walnut oil
  • 1 pound Belgian endives
  • 1/2 cup toasted walnut pieces or caramelized
  • 4 ounces Roquefort


  1. In a small bowl, combine the lemon juice and salt and stir to blend. Add the oil and stir to blend. Adjust seasonings and set aside.
  2. Separate the endive leaves. Wash and pat dry with a towl. Place the whole leaves in a salad bowl and sprinkle on the walnuts and crumbled cheese.
  3. Pour on just enough dressing to lightly coat the leaves and toss.