Endive Salad with Blue Cheese and Walnuts

By á-25087

Ingredients

• 1/2 cup walnuts (or pecans)
• 2 tablespoons olive oil
• 2 teaspoons white balsamic vinegar
• salt, freshly ground pepper to taste
• 2 [or 3] largish heads Belgian endive
• 1/2 cup crumbled blue cheese

Preparation

Step 1

Preheat oven to 350ºF. Roast walnuts in a single layer on an ungreased baking sheet for 8 to 10 minutes. You can also toast walnuts in a dry skillet on the stove top for 5 or so minutes, but stir frequently to keep them from burning. Transfer walnuts to a plate to cool completely. Break any walnut halves into smaller pieces by hand. Some recipes say to chop them, but I think breaking them by hand works better—chopping is more mechanical and destructive, creating lots of teeny little crumbs.

While walnuts are roasting, whisk olive oil, vinegar, salt and pepper together to make dressing. Set aside.

Trim off the very base of the head of endive with a knife. Carefully remove 10 or so outer leaves one at a time. You’ll probably need to slice off more of the base as you go along. If any leaves break or are less than visually perfect, reserve them to chop up for the blue cheese/walnut mixture. Rinse leaves and carefully pat dry with paper towel. Arrange in a radial pattern on plate.

Slice remainder of endive head in half lengthwise, rinse under running water and shake dry, then slice crosswise into 1/2-inch [or less] strips. Place in large bowl with walnut pieces and crumbled blue cheese and toss with dressing. Mound mixture in center of whole endive leaves and serve. Use the endive leaves to scoop up the cheese/walnut mixture.