Endive Salad With Walnuts and Roquefort Cheese

1. 1

   Remove the outside leaves from the endives, separate the other leaves and cut them into pieces of around 1 to 1.5 inches into a salad bowl.

2. 2

   Roughly crumble the Roquefort cheese into small pieces as well as half of walnut halves.

3. 3

   Put both on the endives.

4. 4

   Make your vinaigrette.

5. 5

   In a bowl mix salt, pepper, and mustard.

6. 6

   Solwly add the vinegar and then the oils, always mixing.

7. 7

   When ready to serve, pour the vinaigrette on the salad, mix the whole together, evenly share out salad among the individual ear-dish and finally share on tops the left walnut halves as well.

* Per serving · 4 servings · Values may vary.

No additional tips available.