Crisp Endive Salad with Roquefort Salad and Walnuts from My Paris Market Cookbook by Emily Dilling
This recipe is inspired by my first experience living abroad in France. As an assistant language teacher in a rural high school in the small town of Mayenne, I
Ingredients
- Dijon Vinaigrette
- 1 cup (120 grams) crumbled Roquefort
- Fresh ground pepper
- 1 cup (120 grams) walnuts, roughly chopped
- 4–5 medium endives, cut into ½ inch (1 cm) slices
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