Salad with Roquefort and Walnuts from Sud de France by Caroline Conran

Name: Salad with Roquefort and Walnuts from Sud de France by Caroline Conran
Ingredients: 1 small onion, cut into thin crescents; 100-150 g Roquefort or Bleu des Causses, crumbled, or goat’s cheese cut into thin rounds; 1 head frisée (frizzy endive); 50 g shelled walnuts, broken into pieces; 18-20 chives, finely chopped; 1 tsp walnut oil or more, according to taste; 75 ml extra virgin olive oil; 25 ml white wine vinegar; 1 small clove garlic, finely chopped or crushed; salt (go easy as the cheese is salty), pepper

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Salade aveyronnaise consists of crunchy green leaves, crumbled Roquefort, walnuts (hopefully, if it is autumn, they will be fresh) and sliced white onions in a

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.

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Ingredients

1 small onion, cut into thin crescents
100-150 g Roquefort or Bleu des Causses, crumbled, or goat’s cheese cut into thin rounds
1 head frisée (frizzy endive)
50 g shelled walnuts, broken into pieces
18-20 chives, finely chopped
1 tsp walnut oil or more, according to taste
75 ml extra virgin olive oil
25 ml white wine vinegar
1 small clove garlic, finely chopped or crushed
salt (go easy as the cheese is salty), pepper