Endive, Roquefort and Walnut Salad
Serves
4-6
How about a mouthwatering salad to go with tonight's dinner? Cookbook author, Mimi Thorisson, adds apples and walnuts for a flavourful endive, roquefort and walnut salad.
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Ingredients
3
endives, quartered lengthwise and cored
2 small
apples, thinly sliced
10
walnuts
3 tablespoons
walnut oil
1 teaspoon
grated lemon zest
1 tablespoon
fresh lemon juice
fleur de sel
black pepper
4 ounces / 110 g
roquefort or bleu d’auvergne cheese
Instructions
- In a large salad bowl, toss together the endives, apples, and walnuts.
- Drizzle the walnut oil on top and add the lemon zest and juice.
- Season with fleur de sel and pepper.
- Finally, crumble the cheese on top and mix together gently. Serve immediately.