- 1 small shallot, minced
- 1 tablespoon balsamic vinegar
- Salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon unsalted butter
- 1/4 cup coarsely chopped walnuts
- 3 large Belgian endives, cored and cut crosswise 1 inch thick
- 1 head frisée (1/2 pound), torn into bite-size pieces
- 1/2 cup crumbled Roquefort cheese (about 2 ounces)
How to make this recipe
- In a large bowl, mix the shallot with the vinegar. Add a generous pinch each of salt and pepper and let stand for 5 minutes, then whisk in the olive oil.
- Melt the butter in a small skillet. Add the walnuts and cook over moderately high heat, stirring, until golden and fragrant, about 5 minutes. Transfer the walnuts to paper towels, sprinkle with salt and let cool.
- Add the endives and frisée to the dressing and toss well. Add the walnuts and cheese, toss again and serve.
A fruity, off-dry Riesling will play off the salty, tangy cheese and echo the sweet vinaigrette in this salad. Try one from the Columbia Valley in Washington State.