This recipe is inspired by my first experience living abroad in France. As an assistant language teacher in a rural high school in the small town of Mayenne, I had to adapt to a lot of cultural and lifestyle changes, one of which was figuring out what to do with local produce during the winter months. My local market had no shortage of endives, a vegetable that I hadn’t eaten much of before moving to France. This simple salad, which combines one of my favorite French cheeses, Roquefort, and seasonal walnuts, became a favorite and a regular weeknight meal in my little town.
Wash endives, removing outer leaves if they are thin and wilting. Let dry and then cut into ½ inch (
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