Belgian Endive, Roquefort, Apple Walnut Salad
In this recipe, the slight bitterness of the endive is well balanced with the sweetness of the apple. But what gives it a kick is a creaminess and pungent flavor of the Roquefort cheese. So French, so delicious.
Servings: 4 people
- 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
- 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.
Belgian endive is made up of 90% water and is rich in potassium, calcium, folate and vitamins A and K. When choosing, look for leaves that are white with pale green edges, firm and closed into a tight cylinder.