Endive, Roquefort and Walnut Salad

Ingredients

• 4 pieces Belgian endive
• 120 g Roquefort
• 80 g walnuts
• 1 pieces apple, julienned
• 3 tbsp walnut oil
• 2 tbsp extra virgin olive oil
• 2 tbsp sherry vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 2 tbsp chives, chopped

Steps

1. 1
   Cut the base off each endive and separate the leaves, discarding the very bitter core.
2. 2
   Trim a thin sliver from the base of each leaf — that is where most of the bitterness sits.
3. 3
   Toast the walnuts in a dry pan for 4 minutes, then rub off any loose skins and break them roughly.
4. 4
   Whisk the mustard, vinegar and honey, then whisk in both oils. Walnut oil goes rancid quickly, so taste it before using.
5. 5
   Julienne the apple and toss it in a little of the dressing at once so it does not brown.
6. 6
   Arrange the endive leaves on a platter and scatter over the apple.
7. 7
   Crumble the Roquefort on top in large pieces rather than mixing it in, spoon over the dressing and finish with the walnuts and chives.