Endive, Blue Cheese, and Walnut Salad

The strong flavors and assertive crunch of this salad pair well with heavier main dishes such as roasts and stews. We love it with a standing rib roast.

• Ready In: 15 mins
• Serves: 6-8
• Yields: 6-8 Serving

Ingredients

• For the salad

• 4  heads Belgian endive
• 1  cup walnut pieces
• 1⁄2 cup blue cheese, crumbled
• 2  tablespoons  chopped flat leaf parsley

• For the vinaigrette

• 1⁄4 cup walnut oil (can use other neutral oil such as canola, but the walnut oil gives a great flavor)
• 2  tablespoons red wine vinegar
• 1  tablespoon Dijon mustard
•  salt and pepper, to taste

Directions

1. Cut off the bottoms and very tops of the endive heads. Separate into individual leaves, and julienne the leaves into sticks. Rinse thoroughly.
2. Place the endive into a salad bowl along with the walnuts and parsley. Toss together.
3. Whisk all the vinaigrette ingredients together in a small bowl. Drizzle over the salad and toss together.
4. Scatter the blue cheese on top.
5. Enjoy!