Description
Sophisticated endive salad with Roquefort, toasted walnuts, and tangy balsamic vinaigrette. Perfect as an appetizer, side, or light lunch.
Ingredients
Scale
- 2 heads of endive, preferably Belgian endive
- 4 ounces Roquefort cheese, crumbled
- 1/2 cup walnuts, toasted and roughly chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon honey (or maple syrup for a vegan option)
- Salt and freshly ground black pepper to taste
- Optional: A handful of fresh parsley, chopped, for garnish
- Optional: 1/4 cup dried cranberries or cherries for added sweetness
Instructions
- Prepare the Endive: Wash the endive heads, trim the base, and separate the leaves. Arrange on a platter or in a bowl.
- Toast the Walnuts: Toast walnuts in the oven at 350°F (175°C) for 5-7 minutes, or in a dry skillet over medium heat for 3-5 minutes, until fragrant and lightly golden brown. Let cool slightly.
- Make the Roquefort Vinaigrette: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, and honey (or maple syrup). Add crumbled Roquefort cheese and whisk until partially incorporated. Season with salt and pepper to taste. Adjust consistency with water or more cheese if needed.
- Assemble the Salad: Drizzle the Roquefort vinaigrette over the endive leaves. Sprinkle with toasted walnuts and optional dried cranberries or cherries. Garnish with fresh parsley, if desired.
- Serve Immediately: Serve the endive salad immediately to prevent wilting.
Notes
- Choose fresh endive heads that are firm, tightly closed, and have a creamy white color with slightly yellow tips.
- Don’t overdress the salad; less is more.
- Keep a close eye on the walnuts while toasting to prevent burning.
- Use high-quality ingredients for the best flavor.
- You can prepare the endive leaves and vinaigrette ahead of time, storing them separately in the refrigerator. Toast the walnuts just before serving.
- Customize the salad with different cheeses (goat cheese, blue cheese), nuts (pecans, almonds), or dried fruits (apricots, figs).
- For a vegan version, substitute the Roquefort cheese with a vegan blue cheese alternative or omit it altogether. Use maple syrup instead of honey in the vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 7 minutes