Give 1-on-1 coaching with a French chef  Cooking, culinary career or restaurant. E-gift card, from $150. Give an e-gift card
Skip to content
French Cuisine

Belgian Endive, Roquefort, Apple Walnut Salad

Prep15 min
Total15 min
Yield4 people
LevelBeginner
 
 
About This Recipe

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.

Scale This Recipe

Servings

Ingredients

Units
  • 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 , — extra virgin
  • 1 tablespoon , — cider or tarragon vinegar
  • 1 teaspoon
  • 1 tablespoon chives, — finely chopped
  • Salt and freshly ground black pepper, — to taste

Instructions

  1. 1
    Make the : 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 again.
  2. 2
    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. 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.
Techniques in this recipe
Emulsifying Whisking
Take It Further

Master the techniques behind this dish

This recipe is one of 320 in the OCS library — structured into 41 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.

Browse the courses Find where to start

Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot

You May Also Like

Thousand Island Dressing
Thousand Island Dressing
 Prawn Bisque with Golden Croutons
Prawn Bisque with Golden Croutons
 Steak Tartare
Steak Tartare
Chef's Notes

Walnuts go from toasted to burnt in seconds — keep a close eye on them and pull them the moment they're fragrant. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

Ready to cook like a professional?

41 structured courses. 320 recipes. OCRS™ learning paths. Certificates. Coaching.

Browse the courses Book 1-on-1 coaching
Keep learning

Learn the technique behind the recipe.

Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.

Browse the courses Get my roadmap
Scroll to Top