Salad of Endive and Roquefort
Ingredients
- 3-4 heads endive – a mixture of red and green makes a colorful salad
- 4 oz Roquefort or other blue cheese – the creamier, the better
- 1 Apple, chopped
- ½ cup Candied walnuts, chopped
- ½ cup Pomegranate seeds
- 4 tbsp French walnut oil – I find French walnut oil to be much more flavorful
Instructions
- Trim the base of the endives and fan the leaves on the serving platter so that they overlap.
- Spread chopped apple and crumbled Roquefort evenly over leaves.
- Sprinkle with candied walnuts and pomegranate seeds.
- Drizzle platter with walnut oil. Give it a good grind of salt and pepper. Enjoy!