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Endive Roquefort Salad

Endive Roquefort salad in a blue speckled bowl, garnished with walnuts.
This endive Roquefort salad is simple, satiating, and sophisticated, thanks to its balance of tastes and textures from endive, blue cheese, caramelized walnuts, grapes, radishes, and Dijon.
Laura Santtini

Prep 40 mins
Cook 5 mins
Total 45 mins
Salad
French
4 servings
604 kcal

Ingredients 

For the candied walnuts

  • Scant 1/2 cup walnut halves snapped in half
  • 3 tablespoons brown sugar
  • 1/2 teaspoon salt
  • Pinch cayenne
  • 1 1/2 teaspoons walnut oil

For the endive salad

  • 3 Belgian endives (red or yellow)
  • 1 2/3 cups green or red grapes halved (or substitute chopped apples)
  • 20 radishes thinly sliced (from about 3 bunches)
  • 1 cup plus 1 tablespoon Roquefort cut into cubes the size of a postage stamp
  • 4 handfuls watercress from 1 bunch watercress (or substitute mixed salad greens)

For the vinaigrette

  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • Sea salt and freshly ground black pepper to taste
  • 2 tablespoons chives snipped
  • Fresh lemon juice
  • Runny honey (optional)

Directions 

Make the candied walnuts

  • Line a rimmed baking sheet with parchment paper or Silpat. Caramelize the walnuts by putting them in a frying pan or skillet over medium-high heat with sugar, salt, cayenne, and walnut oil. Cook until the sugar is caramelized and turns an amberish, dark brownish color, stirring occasionally to make sure all the nuts are coated, about 3 minutes. Do not turn your back on the nuts as they are caramelizing. Immediately dump the caramelized walnuts onto the baking sheet, spread in a single layer, and let cool.

Make the endive salad

  • Discard the outer leaves of the endives. Slice each endive crosswise into rings or, for a more dramatic presentation, trim the stem ends, peel the leaves away from one another, and use them whole.
  • In a large salad bowl, gently toss all the salad ingredients.

Make the vinaigrette

  • Whisk the oil, vinegar, and mustard together really well until emulsified. Season and add the chives and a good squeeze of lemon juice to taste and a drop of honey, if desired.

Assemble everything

  • Drizzle the vinaigrette over the salad and gently toss so that everything is well coated. Serve immediately.