Belgian Endive Salad with Roquefort, Walnuts, and Pomegranates

1. 1

   Whisk together the lemon juice, hazelnut oil, and tarragon in a small mixing bowl.

2. 2

   Season to taste with salt and pepper.

3. 3

   Set aside for 30 minutes to allow flavors to blend.

4. 4

   Lightly toast the walnuts in a 300 degree F oven until golden and crisp, about 10 minutes.

5. 5

   Set aside to cool.

6. 6

   Separate the endive leaves and wash thoroughly.

7. 7

   Pat dry and transfer to a large salad bowl.

8. 8

   Add the toasted walnuts.

9. 9

   Add the salad dressing and toss until the endive is thoroughly coated.

10. 10

    Arrange the salad as desired in a bowl or on a platter.

11. 11

    Crumble the cheese and sprinkle over the endive.

12. 12

    Garnish with the pomegranates and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.