Elegant Endive Salad with Roquefort and Walnuts

Elegant Endive Salad with Roquefort and Walnuts

Crisp Belgian endive pairs with tangy Roquefort and toasted walnuts for a refined starter.

Total 20 min Makes 4 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal

Allergens

Dairy, Tree nuts

This French-inspired salad balances the bitter crunch of endive with creamy blue cheese and warm, toasted walnuts, all brought together in a sharp Dijon vinaigrette. Sliced pears or apples add a touch of sweetness that rounds out the flavors. It's a quick, no-cook option that works well as a dinner party first course or alongside a simple roast.

Ingredients

  • 4 heads Belgian endive, trimmed and leaves separated
  • 1/2 cup walnut halves
  • 4 ounces Roquefort cheese, crumbled
  • 1 pear, thinly sliced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon honey
  • salt, to taste
  • freshly ground black pepper, to taste

Method

  1. Toast the walnut halves in a dry 9-inch skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 5 minutes.

  2. Remove the walnuts from the skillet and let cool slightly, then roughly chop.

  3. In a small bowl, whisk together the red wine vinegar, Dijon mustard, and honey.

  4. Slowly whisk in the olive oil until the vinaigrette is emulsified, then season with salt and pepper to taste.

  5. Arrange the endive leaves on a large platter or individual plates, fanning them out from the center.

  6. Scatter the sliced pear, crumbled Roquefort, and toasted walnuts evenly over the endive leaves.

  7. Drizzle the vinaigrette over the salad just before serving.

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Elegant Endive Salad with Roquefort and Walnuts

This French-inspired salad balances the bitter crunch of endive with creamy blue cheese and warm, toasted walnuts, all brought together in a sharp Dijon vinaigrette. Sliced pears or apples add a touch of sweetness that rounds out the flavors. It's a quick, no-cook option that works well as a dinner party first course or alongside a simple roast.

20 min 4 servings 310 cal

Ingredients

  • 4 heads Belgian endive, trimmed and leaves separated
  • 1/2 cup walnut halves
  • 4 ounces Roquefort cheese, crumbled
  • 1 pear, thinly sliced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon honey
  • salt, to taste
  • freshly ground black pepper, to taste

Method

  1. 1

    Toast the walnut halves in a dry 9-inch skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 5 minutes.

  2. 2

    Remove the walnuts from the skillet and let cool slightly, then roughly chop.

  3. 3

    In a small bowl, whisk together the red wine vinegar, Dijon mustard, and honey.

  4. 4

    Slowly whisk in the olive oil until the vinaigrette is emulsified, then season with salt and pepper to taste.

  5. 5

    Arrange the endive leaves on a large platter or individual plates, fanning them out from the center.

  6. 6

    Scatter the sliced pear, crumbled Roquefort, and toasted walnuts evenly over the endive leaves.

  7. 7

    Drizzle the vinaigrette over the salad just before serving.