Frisee Salad with Walnuts and Roquefort

1. 1

   In a large bowl, mix the shallot with the vinegar.

2. 2

   Add a generous pinch each of salt and pepper and let stand for 5 minutes, then whisk in the olive oil.

3. 3

   Melt the butter in a small skillet.

4. 4

   Add the walnuts and cook over moderately high heat, stirring, until golden and fragrant, about 5 minutes.

5. 5

   Transfer the walnuts to paper towels, sprinkle with salt and let cool.

6. 6

   Add the endives and frisee to the dressing and toss well.

7. 7

   Add the walnuts and cheese, toss again and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.