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Recipe : **** Endive, Walnut and Roquefort Salad

Endive, Walnut and Roquefort Salad
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Course:
Side Dish

Practical information

  • Ready in
    15 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Vegetable recipes
Tags:
Endive, Roquefort, salad

Recipe's Ingredients

  Quantities for people → Recalculate
  • 6 medium endives
  • 3 tablespoons walnut oil
  • 3 tablespoons colza oil (or sunflower oil)
  • 1 teaspoon dijon mustard
  • 1 tablespoon vinegar
  • salt & pepper
  • 150 g roquefort cheese
  • 50 g walnut halves

  • Recipe preparation steps

  • 1
    Remove the outside leaves from the endives ; separate the other leaves and cut them into pieces of around 1 to 1.5 in into a salad bowl.
  • 2
    Roughly crumble the Roquefort cheese into small pieces as well as half of walnut halves. Put both on the endives.
  • 3
    Make your vinaigrette : in a bowl mix salt, pepper, and mustard ; solwly add the vinegar and then the oils, always mixing.
  • 4
    When ready to serve, pour the vinaigrette on the salad, mix the whole together, evenly share out salad among the individual ear-dish and finally share on tops the left walnut halves as well. Decorate with parsley if you wish.
  • Ready !