Salade d'Endives, Noix et Roquefort
(Endive Salad with Walnuts & Roquefort)
recipe adapted from French Food & Cook
(Endive Salad with Walnuts & Roquefort)
recipe adapted from French Food & Cook
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.
This looks heavenly!
ReplyDeleteI love the presentation on this. It makes it easier to have it as an appetizer. Very cute.
ReplyDelete