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Home » Ethnic: French » Salade d’Endives, Noix et Roquefort

Salade d’Endives, Noix et Roquefort

June 4, 2009 · WCC Administr@tr · 2 Comments

For my French Cocktail Hour party, I prepared the following recipe. There’s something so elegant about salad served in endive leaves. The presentation is not only beautiful but the leaves also make for a great vessel for appetizers. I adapted the original recipe to serve as an appetizer and also included dried cranberries for my favorite salad combo – nuts, cheese, and fruit…

Salade d’Endives, Noix et Roquefort
(Endive Salad with Walnuts & Roquefort)
recipe adapted from
French Food & Cookdsc02121-7681552

6 – 8 medium endive
1/2 cup Roquefort cheese, crumbled
1/2 cup candied walnut halves
1/2 cup dried cranberroes
1/4 cup extra olive oil
1 teaspoon Dijon mustard
1-2 tablespoons balsamic vinegar
salt & pepper to taste

Remove the outside leaves from the endives; separate the other leaves. Place the leaves on a serving platter.

In a bowl, combine the cheese, dried cranberries, and walnuts. Place a tablespoon of the mixture inside each of the endive leaves.

In a small bowl, whisk together the oil, mustard, vinegar, salt and pepper to create a vinaigrette. Drizzle the vinaigrette over the filled endive leaves and serve.

Ethnic: French, Salad

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Comments

  1. Katie says

    June 5, 2009 at 1:27 pm

    This looks heavenly!

    Reply
  2. Jen M says

    June 9, 2009 at 3:45 am

    I love the presentation on this. It makes it easier to have it as an appetizer. Very cute.

    Reply

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