Endive Salad with Walnuts and Roquefort

By katiemwilson

Ingredients

• 2 small shallots, peeled and minced
• 2 T sherry vinegar
• 1/4 c walnut oil
• 1/2 t kosher salt, plus more to taste
• freshly ground pepper to taste
• 6 heads endive, leaves separated, washed and dried
• 1/2 c walnuts, toasted and coarsely chopped
• 1 oz roquefort, crumbled

Preparation

Step 1

In a large bowl, combine the shallots and vinegar. Slowly whisk in the walnut oil. Season with 1/2 teaspoon of salt and pepper to taste. Add the endive leaves and walnuts and toss to coat well. Taste and add more salt if needed. Divide the salad among 4 plates. Sprinkle with roquefort and serve immediately.