Ina Garten's Elegant French Bistro Salad with Roquefort & Caramelized Nuts - Recipe By Me
A sophisticated salad featuring radicchio, endives, Granny Smith apples, and Roquefort cheese, dressed with tangy Dijon vinaigrette.
Ingredients
- 1 large head radicchio (approximately 340g)
- 2 Belgian endives (approximately 340g)
- 2 Granny Smith apples, unpeeled
- 1 pound (450g) Roquefort cheese, thickly sliced, then crumbled
- 2 cups (200g) caramelized walnuts or pecans
- ¼ cup (60ml) Champagne or white wine vinegar
- 3 tablespoons Dijon mustard
- Kosher salt and freshly ground black pepper
- ½ cup (120ml) extra virgin olive oil
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