Roquefort, Walnut & Belgian Endive Salad
This impressive yet simple salad is perfect for entertaining. Add cranberries for a festive holiday salad.
of lemon juice
or to taste
good quality salt
of walnut oil
toasted walnut pieces
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.
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.
Pour on just enough dressing to lightly coat the leaves and toss.