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Belgian Endive Salad with Roquefort and Walnuts
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Source: https://recipheon.com/en/recipes/snacks/belgian-endive-salad-with-roquefort-and-walnuts
About this recipe
Belgian endive salad with Roquefort and walnuts combines crisp leaves, bold sheep’s milk cheese and nutty flavor. The white endive stays raw, while toasted walnuts add a warm, deeper flavor. A honey-mustard vinaigrette gently softens the bitterness and coats the leaves in a thin, glossy layer. Dry the endive thoroughly so it does not dilute the dressing, and add the Roquefort only after dressing the leaves to keep the cheese in distinct pieces. The quantities make four appetizer servings; toss just before serving so the leaves stay firm.
Ingredients
Endive, Roquefort and walnuts
400 g raw white Belgian endive (witloof), weighed after removing damaged leaves, bases and the small hard cores
100 g Roquefort AOP made from raw sheep’s milk, edible weight without packaging
50 g raw shelled unsalted walnut halves
Honey-mustard vinaigrette
30 ml extra-virgin olive oil
15 ml apple cider vinegar (5% acidity)
10 g smooth Dijon mustard
10 g natural liquid honey
0.5 g fine salt, a small pinch
0.5 g ground black pepper
Steps
Place the walnuts in a dry skillet and toast over medium-low heat for about 4–5 minutes, stirring often, until lightly golden and fragrant. Immediately transfer to a plate and spread in a thin layer so they do not keep toasting in the hot pan. Let cool for at least 5 minutes while you prepare the endive and vinaigrette.
Remove any damaged outer leaves and trim the bases of the endive heads. Rinse, dry thoroughly and cut lengthwise in half. Cut a small cone of hard core from the base of each half, keeping as many firm leaves as possible. Weigh out 400 g trimmed endive, cut crosswise into pieces about 2 cm wide and separate any leaves that cling together.
AI-generated Mix the vinegar, mustard, honey, salt and pepper in a small bowl. Gradually pour in the olive oil, beating vigorously with a whisk or fork, until the vinaigrette is smooth and slightly thick. Roquefort is salty, so the small pinch of salt listed is enough for the dressing.
Crumble the Roquefort into distinct pieces about 1 cm across. Coarsely chop the cooled walnuts, leaving some larger pieces. They should be cool by now so the leaves do not soften and the cheese does not melt when the walnuts are mixed in.
Toss the dried endive with all the vinaigrette in a wide bowl to lightly coat the leaves. Add the Roquefort and walnuts, then toss briefly and gently, keeping the cheese pieces intact. Divide among four plates and serve immediately after combining.
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