Belgian Endive, Roquefort, Apple Walnut Salad
Ingredients
- 4 medium Belgian endives
- 3 ounces Roquefort cheese at room temperature, crumbled
- 0.75 cup walnuts, roughly chopped
- 1 medium Granny Smith apple, peeled, cored and cut into 1/2 inch pieces
- 3 tablespoons olive oil, extra virgin
- 1 tablespoon sherry, cider or tarragon vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon chives, finely chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Make the vinaigrette: Mix the salt, pepper, mustard, and vinegar together in a bowl until the salt is dissolved. Slowly add the oil in a steady stream, whisking constantly until the mixture has emulsified. Add half of the chives and whisk again.
- For the salad: Just before serving, otherwise, they will discolor on the edges, remove the outer leaves from the endive and separate the other leaves from the core. Wash and dry them, then cut into thin, crosswise slices. Place the sliced endive, crumbled Roquefort, chopped walnuts and chopped apple in a bowl. Pour the vinaigrette over everything and mix well; sprinkle the remaining chopped chives over the top, and serve immediately.
Video
Notes
Cooking Tips for Endive & Roquefort Salad
- Choosing Fresh Endive: Look for Belgian endive with tightly packed, crisp leaves. The fresher the endive, the less bitter it will be. You want to avoid any yellowing or wilting leaves.
- Room Temperature Roquefort: Let the Roquefort cheese sit at room temperature for about 30 minutes before serving. This will help bring out its creamy texture and robust flavor.
- Balanced Dressing: Make sure to balance the acidity in the vinaigrette with the richness of the cheese. If you prefer a milder dressing, adjust the vinegar to suit your taste.
- Toast the Walnuts: Toasting the walnuts can enhance their flavor and give a satisfying crunch to the salad. Lightly toast them in a dry pan over medium heat for a few minutes until fragrant.
- Add Freshness with Apples: Choose a tart apple like Granny Smith to provide a sweet yet tangy contrast to the bitterness of the endive and the creaminess of the Roquefort.
- Serve Immediately: To prevent the endive from wilting or browning, serve the salad immediately after tossing it with the dressing. It’s best enjoyed fresh!
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