4 Reviews

This was very enjoyable for our lunch today. I had a plethera of black walnuts from the 2 trees in my yard that needed to be used and this was a good way to do just that. I used Stilton cheese and endive. Next time I will use olive oil in place of the sunflower oil ( not fond of the taste of that oil ). Thanks great light lunch recipe.

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Chef Shadows February 11, 2007

To pump in some color for the picture of the salad I took, I added edible flowers and purple cauliflower primarily because I couldn't find purple-red hued endive, only the standard green. Local Oregon produce was used in this salad-almost exclusively except for the walnuts and endive from Cali. The bleu cheese was from Oregon's Rogue Creamery: award winning 'Crater Lake Bleu'. Delicious combination of flavors. I especially like the walnut oil in the dressing. I chopped rather than separated the endive leaves and added baby spinach and mixed greens to balance the peppery bite of endive. Made for Father's Day. Thank for posting the recipe. cg ;)

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COOKGIRl June 22, 2009

I was pleased to come across this simple but gourmet recipe!! My husband loves endive (so do I) but I don't always know how to ring the changes. It's also always expensive here, so one wants to use it to best advantage. I didn't change much, except make less of it, as we are only two! And I used apple cider vinegar. As luck would have it, I did have a half-used small bottle of walnut oil. I used a South African blue cheese, but one which we think is superb. A very successful salad, and so simple! Merci beaucoup, madame FT!

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Zurie August 31, 2008

I love this salad and make it often. I didn't have walnut oil when making it the fist time - so substituted lemon-infused olive oil and that is delicious with the lemon juice - very bright. I also substituted white balsamic vinegar. It gets great reviews whenever served. I use it both as a salad and as an appetizer.

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Kris #4 November 24, 2007
Chicory-Endive Roquefort and Walnut Salad