Endive salad with roquefort (blue cheese) dressing

 Endive Salad with Roquefort Dressing

Very practical and delicious weeknight or week-end salad! I can assure you that it can even make you love blue cheese if you don't already. The deliciousness of this recipe comes from the harmonious unison of the ingredients and the toasted walnuts. 

Ingredients

2 tbsp. red wine vinegar

1/2 tsp. dijon mustard

1/4 cup (60ml) walnut oil

1 tbsp. sunflower oil

2 endives - cut into two and cut into thin strips

4 celery sticks

1 cup lightly toasted walnut halves

2 tbsp. chopped parsley - you can set aside a couple of leaves for decoration

125 gr. Roquefort cheese (blue cheese) crumbled into small pieces

Salt & Pepper

Instructions 

1) In a small bowl, mix together 2 tbsp of red wine vinegar, 1/2 tsp of dijon mustard, 60ml of walnut oil, salt, pepper -  mix until well combined. Set aside.

2) Over medium heat, toast your walnuts until you can smell the toasty walnut smell. 

3) Once the walnuts are toasted and they have some deep brown colour, you can add them to the dressing you had set aside. Coat the walnuts well with the dressing. 

4) After the walnuts add the sunflower oil, mix once more until coated and well combined. 

5) Cut the endives in diagonal long strips, place them in a large bowl. 

6) Then cut the celery sticks in long and thin, match sized pieces. About the size of the endives. Put them in the bowl with the endives. 

7) Chop up your parsley and add it to the celery and endive bowl.

8) Finally add the crumbled roquefort cheese and the walnut dressing you made. Toss and mix your salad well. 

You can decorate with extra parsley leaves and walnuts when serving. 

Enjoy and bon appétit !

The savory foodie.