Endive, Apple & Walnut Salad with Roquefort

Endive, Apple & Walnut Salad with Roquefort
Photo by Amy Albert and Scott Phillips

Ingredients

  • Scant ½ tsp. kosher salt
  • ¼ lb. Roquefort cheese
  • 4 heads Belgian endive, wiped, brown leaves removed
  • 1-½ Tbs. sherry vinegar
  • 1 medium eating apple, such as Braeburn, Red Delicious, or Fuji
  • Freshly ground black pepper
  • ¼ cup walnut oil
  • + 2 more ingredients
    • 1 small handful watercress (1-½ oz.) or flat-leaf parsley leaves
    • 3 oz. (¾ cup) walnuts, lightly toasted and crumbled

In a small bowl, combine the vinegar and salt; slowly whisk in the walnut oil. Put the watercress in a salad bowl. Quarter and core the apple, slice it 1/8 inch thick, and then cut the slices crosswise. Add the apple to the salad bowl. Slice the endive heads on a sharp diagonal into 1/4-inch-wide...

View full recipe at Fine Cooking

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