French cuisine · Salads & Mezze

Endive Salad with Walnuts and Roquefort

Crisp endive leaves with walnuts and a creamy dressing of mashed Roquefort.

Ingredients · for 4 servings

• 4 heads endive
• 150 g Roquefort
• 100 g walnuts
• 3 tbsp cream
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 shallot
• Salt, pepper

Instructions

1. Remove the outer leaves from the endives and cut out the bitter core in a wedge, then separate the heads into individual leaves.
2. Halve the larger leaves lengthwise, rinse everything briefly in cold water and pat very dry so the dressing clings.
3. Toast the walnuts in a dry pan over medium heat for 3 min. until fragrant, then roughly chop.
4. Mash two-thirds of the Roquefort with a fork, stir until smooth with the cream, Dijon mustard and white wine vinegar, then whisk in the olive oil.
5. Stir in the very finely diced shallot and season the dressing with pepper — it needs almost no salt because of the cheese.
6. Toss the leaves loosely with the dressing, arrange on a platter, crumble the remaining Roquefort over the top, sprinkle with walnuts and serve at once.