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Endive and Roquefort Salad

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  1. 2 tablespoons balsamic vinegar
  2. 1/4 cup extra-virgin olive oil
  3. 2 tablespoons walnut oil
  4. 1 tablespoon finely chopped fresh chives
  5. Salt and freshly ground pepper
  6. 4 medium endives, cored and cut crosswise into 1-inch pieces
  7. 2 ounces Roquefort cheese, crumbled (about 2/3 cup)
  8. 1/4 cup chopped walnuts
  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.
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