Endive and Roquefort Salad

Slideshow: Terrific Green Salads

  • Servings: 4

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  • 2 tablespoons balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons walnut oil
  • 1 tablespoon finely chopped fresh chives
  • Salt and freshly ground pepper
  • 4 medium endives, cored and cut crosswise into 1-inch pieces
  • 2 ounces Roquefort cheese, crumbled (about 2/3 cup)
  • 1/4 cup chopped walnuts

How to make this recipe

  1. Pour the vinegar into a bowl. Whisk in the olive oil in a thin stream, then whisk in the walnut oil. Stir in the chives. Season with salt and pepper, add the endives and toss. Garnish with the Roquefort and walnuts and serve.

Published July 1997

480820 recipes/endive-and-roquefort-salad 2013-12-06T23:24:52+00:00 salads|4|basic-easy|fast|no-cook|vegetarian|weeknight-dinner july-1997,jocelyn bulow,plouf,endive salad,roquefort cheese salad,easy salad recipe recipes,endive-and-roquefort-salad 480820

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