Endive and Roquefort Salad (Side Dish)

Endive is tossed with a nutty vinaigrette and topped with flavorful Roquefort cheese

Endive and Roquefort Salad (Side Dish)

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Total Time: 10 minutes
Servings: 4


  • 1/4 cup  extra-virgin olive oil
  • 2 tablespoons  balsamic vinegar
  • 2 tablespoons  walnut oil
  • 1 tablespoon  finely chopped fresh chives
  • salt and freshly ground pepper
  • 4 medium endives, cored and cut crosswise into 1-inch pieces
  • 2 ounces  Roquefort cheese, crumbled (about 2/3 cup)
  • 1/4 cup  chopped walnuts


  • Pour vinegar into a bowl. Whisk in the olive oil in a thin stream, then whisk in the walnut oil. Stir in the chives. Season with salt and pepper. Add the endive and toss to fully coat them. Garnish with Roquefort and walnuts.
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