Salad of Belgian Endives with Roquefort Dressing - alive magazine
A sturdy tower of leafy power packs a Roquefort kick. Look for the freshest walnuts possible to bring out the sweetness in this salad or feel free to substitute…
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Ingredients
- endives, leaves separated
- 1 head radicchio, leaves torn apart
- 1 pear, sliced thin
- 20 walnuts, crushed and toasted
- 1 Tbsp (15 mL) chives, chopped
- Leaves from 2 sprigs of tarragon
- 2 tsp (10 mL) Dijon mustard
- 3 oz (75 g) Roquefort cheese
- 1/2 cup (125 mL) extra-virgin olive oil
- Juice of 1 lemon
- 2 Tbsp (30 mL) white wine vinegar
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