Belgian Endive With Roquefort Dressing
Ready In: 10 mins
Serves: 4
Ingredients
- 2 teaspoons Dijon mustard
- 2 tablespoons raspberry vinegar
- 3 tablespoons walnut oil
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 Belgian endive, sliced 1/2 inch thick
- 1⁄4 cup walnut pieces
- 1⁄4 cup Roquefort cheese, crumbled
Directions
- In a small bowl, whisk mustard with vinegar.
- Add oil, garlic, salt and pepper, and whisk until vinaigrette thickens.
- In a large serving bowl, toss endives, walnuts and Roquefort with the dressing. Serve chilled.
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