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    You are in: Home / Recipes / Endive Salad With Walnuts and Roquefort Cheese Recipe
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    Endive Salad With Walnuts and Roquefort Cheese

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Jessica K's Note:

    This is for the French part of the Zaar World Tour. This came from a French cooking website.

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    Serves: 4-6



    Units: US | Metric


    1. 1
      Remove the outside leaves from the endives, separate the other leaves and cut them into pieces of around 1 to 1.5 inches into a salad bowl.
    2. 2
      Roughly crumble the Roquefort cheese into small pieces as well as half of walnut halves. Put both on the endives.
    3. 3
      Make your vinaigrette. In a bowl mix salt, pepper, and mustard. Solwly add the vinegar and then the oils, always mixing.
    4. 4
      When ready to serve, pour the vinaigrette on the salad, mix the whole together, evenly share out salad among the individual ear-dish and finally share on tops the left walnut halves as well.

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    Nutritional Facts for Endive Salad With Walnuts and Roquefort Cheese

    Serving Size: 1 (574 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 634.1
    Calories from Fat 459
    Total Fat 51.0 g
    Saturated Fat 13.4 g
    Cholesterol 44.6 mg
    Sodium 1081.2 mg
    Total Carbohydrate 29.7 g
    Dietary Fiber 25.3 g
    Sugars 2.5 g
    Protein 23.5 g

    The following items or measurements are not included:

    champagne vinegar

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