Endive Salad With Walnuts and Roquefort

Name: Endive Salad With Walnuts and Roquefort
Total time: 10 min
Yield: Four servings
Ingredients: 2 small shallots, peeled and minced; 2 tablespoons sherry vinegar; 1/4 cup walnut oil; 1/2 teaspoon kosher salt, plus more to taste; Freshly ground pepper to taste; 6 heads endive, leaves separated, washed and dried; 1/2 cup walnuts, toasted and coarsely chopped; 1 ounce Roquefort, crumbled

By Molly O'Neill

Total Time: 10 minutes
Rating: 4(5)
Comments: Read comments

Featured in: Come to the Brasserie

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Ingredients

Yield:Four servings

2small shallots, peeled and minced
2tablespoons sherry vinegar
¼cup walnut oil
½teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
6heads endive, leaves separated, washed and dried
½cup walnuts, toasted and coarsely chopped
1ounce Roquefort, crumbled

Ingredient Substitution Guide

Preparation

Step 1
In a large bowl, combine the shallots and vinegar. Slowly whisk in the walnut oil. Season with ½ teaspoon of salt and pepper to taste. Add the endive leaves and walnuts and toss to coat well. Taste and add more salt if needed. Divide the salad among 4 plates. Sprinkle with Roquefort and serve immediately.