Chicory-Endive Roquefort and Walnut Salad

Total Time
10mins
Prep
10 mins
Cook
0 mins

We often eat this simple salad for lunch, only accompanied by crusty French baguette and a glass of wine! Feel free to substitute the Roquefort for a blue cheese that is readily available where you live; it is also superb with Stilton & Shropshire Blue cheese. I have served this as a dinner party starter & also in place of a "just" cheese course as well! If you cannot obtain walnut oil, any other nut oil will be fine, or a good olive oil. This recipe serves 6 people for a light luncheon or 8-10 people as a dinner party starter.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. To make the dressing whisk the two oils, mustard, vinegar, sugar & lemon juice together well.
  2. Season well with freshly ground black pepper & a touch of salt, the blue cheese is quite salty already.
  3. Keep the dressing at room temperature until serving. The dressing can be made up to 1 week ahead of time.
  4. To toast the walnuts, heat up a roomy frying pan over a high heat & add the walnuts. Pan-toast them for about 5-10 minutes, stirring around constantly until they are a deep golden colour but NOT dark brown or burnt! (You must keep an eye on them at all times.).
  5. Take off the heat & cool.
  6. Wash or wipe the chicory heads and cut 1" to 2" off the base of each one.
  7. Separate the leaves gently and wash again if necessary.
  8. Place the leaves into an attractive flat dish or on to a serving platter.
  9. Crumble over the blue cheese & pour over the dressing.
  10. Scatter the toasted walnuts over the top & serve immediately with crusty bread.