Belgian Endive Apple Walnut Roquefort Cheese Salad

Roquefort cheese

🥗Healthier: feta cheese

💰Cheaper: blue cheese

Feta reduces calories while maintaining a tangy flavor.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds are lower in calories and pecans are often less expensive.

In a bowl, put the seasoning: salt and pepper.

Add Dijon mustard and mix.

Add white wine vinegar and whisk well.

Then add olive oil.

Add half of the chives and set aside.

Prepare the endives by discarding any bad leaves and trimming the root side.

Cut two of the endives diagonally and remove the end to avoid bitterness.

Put the endive pieces into a bowl and add about half of the walnuts, reserving the biggest piece for garnish.

Slice the apple up to the core and cut it into small sticks with the skin on.

Add the apple to the bowl and toss well.

Add about half of the Roquefort cheese, cut into small pieces, and toss again.

Cut the endive about an inch from the core and discard the core.

Separate the leaves, stack them together, and cut into thin julienne lengthwise.

Discard the outside leaves.

Plate by arranging the julienne endive in the center of the platter in a circular motion, with the yellow parts on the outside and the white parts on the inside.

Add the salad mixture to the center of the platter and toss again.

Garnish with the remaining walnuts, add more Roquefort if desired, and sprinkle the remaining chives on top.

Equipment Needed

Dietary

Allergens