- 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.