This is one of my favorite salads. It is so easy to make. It can be served as a salad or made into little bites for a party. For a party bite, just add ingredients into an individual little endive boat… it’s that easy. In the photo above we added the fresh seasonal figs as well as pink peppercorn. You can keep it simple or play around and add other ingredients, but in all honesty, I love the fact that it’s a simple salad with few ingredients, yet it’s seriously satisfying. Enjoy!
Salade d'endive et Roquefort
This is a delicious salad anytime of year and it can also be turned into an appetizer bite!
Ingredients
Salad dressing
- 1 tbsp Sherry Vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp dijon mustard
- salt and pepper
Salad part
- 3 Endives-sliced 1 inch leave a few extra leaves for display
- 2 tbsp Roquefort cheese
- 2 tbsp walnuts toasted or not
Instructions
For the salad dressing
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Mix the vinegar and mustard with a whisk and slowly drizzle in the olive oil till the dressing is creamy and emulsified. Taste and season to taste- salt and pepper... more vinegar? It's up to your specific taste.
For the Salad
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Prepare your endive leaves and chop, display as you want, mix in dressing just before serving, top with walnuts and roquefort cheese.
Hi I’m Karine. This photo is me goofing off, trying to be the mid-century housewife in our kitchen in California. We now live in Detroit, Michigan –a big change and a bigger kitchen! But no matter where I live food and cooking remains my passion. I hope I can motivate you, give you ideas or share with each other food stories, cooking dreams and goals.