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Belgian Endive Salad with Blue Cheese and Walnuts

Original recipe from The Bonne Femme Cookbook
kept bybeberequin
recipe by

3 tablespoons walnut oil or extra-virgin olive oil
1 tablespoon fresh lemon juice or white wine vinegar
Salt and freshly ground black pepper, to taste
1 pound (about 5-6) Belgian endives, trimmed, halved, and cored
3/4 cup walnut pieces, toasted
3/4 cup crumbled blue cheese

In a large bowl, whisk together the walnut oil and lemon juice. Season with salt and pepper, to taste. Separate the endive leaves, rinse under cold water, and drain well.

Thinly slice the leaves crosswise and add to the bowl of dressing, tossing to coat. Add the walnuts and blue cheese and toss gently. Arrange the salad on 4 salad plates and serve.



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