Endive and Roquefort Salad with Toasted Walnuts

Name: Endive and Roquefort Salad with Toasted Walnuts
Yield: Serves 4
Ingredients: 100 g (3½ oz) roquefort cheese; 60 ml (2¼ fl oz) extra-virgin olive oil mixed with 60 ml (2¼ fl oz) vegetable oil; 1 tsp olive oil; 1 tbsp white wine vinegar; 4 medium heads of belgium endive; salt and freshly ground black pepper; 1 tsp dijon mustard; 30 g (1 oz) walnut halves; maldon sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

About

BELGIUM ENDIVE, OR CHICORY, CAN BE A LITTLE BORING ON ITS OWN IN A SALAD, unless it has a really good mustardy vinaigrette, or this classic Roquefort dressing. The walnuts give it a delicious savoury crunch in a crouton sort of fashion.

Ingredients

4 medium heads of belgium endive
30 g (1 oz) walnut halves

Vegetarian
cheese
Gluten-free

Method

With a knife, trim the roots from the endive and separate the leaves, removing any that are discoloured. Wash and dry them in a salad spinner or colander.
Preheat the grill and place the walnuts onto some foil on the grill tray. Drizzle with the olive oil, season with the sea salt, and grill until lightly toasted. Leave to cool.
To make the dressing, ble