Ingredients 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 Instructions 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.