Belgian Endive Salad With Blue Cheese And Walnuts
Prep Time:
Cook Time:
Servings:
Ingredients
  • 3 tablespoon walnut oil or extra-virgin olive oil
  • 1 tablespoon fresh lemon juice or white wine vinegar
  • salt and freshly ground black pepper, to taste
  • 1 pound (about 5-6) belgian endives, trimmed, halved, and cored
  • 3/4 cup walnut pieces, toasted
  • 3/4 cup crumbled blue cheese
Directions
  1. In a large bowl, whisk together the walnut oil and lemon juice. Season with salt and pepper, to taste. Separate the endive leaves, rinse under cold water, and drain well.
  2. Thinly slice the leaves crosswise and add to the bowl of dressing, tossing to coat. Add the walnuts and blue cheese and toss gently. Arrange the salad on 4 salad plates and serve.