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Roquefort, Walnut & Belgian Endive Salad
This impressive yet simple salad is perfect for entertaining. Add cranberries for a festive holiday salad.
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
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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.
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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.
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Pour on just enough dressing to lightly coat the leaves and toss.