Delicious French Bistro Salad with Creamy Roquefort & Sweet Nuts - Yummy Gusto
A vibrant mix of endives, radicchio, green apples, and Roquefort cheese, topped with caramelized walnuts and dressed in tangy Dijon vinaigrette.
Ingredients
- 2 cups (200g) caramelized pecans or walnuts
- 2 Belgian endives (around 340g)
- 1 pound (450g) Roquefort cheese, broken into crumbles after slicing thickly
- 1 large head radicchio (about 340g)
- 2 Granny Smith apples, skin left on
- ½ cup (120ml) extra virgin olive oil
- 3 tablespoons Dijon mustard
- ¼ cup (60ml) white wine or Champagne vinegar
- A good pinch of kosher salt and freshly cracked black pepper
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