Salade d'Endives et Roquefort

Ingredients

• 2 heads endives
• 4 oz Roquefort cheese
• 1 cup walnuts
• 1 large apple
• 2 tbsp red wine vinegar
• 4 tbsp olive oil
• 1 tbsp honey
• 1 tbsp fresh parsley
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. 1

   Begin by preparing the endives. Remove any wilted outer leaves and cut the endives into 1-inch pieces.

2. 2

   Rinse the apple, core it, and slice it into thin wedges. Set aside.

3. 3

   In a skillet over medium heat, toast the walnuts for about 5-7 minutes, stirring frequently until they are golden and fragrant. Remove from heat and let cool.

4. 4

   In a small bowl, whisk together the red wine vinegar, olive oil, honey, salt, and black pepper until well combined.

5. 5

   In a large salad bowl, combine the endives, apple slices, and toasted walnuts.

6. 6

   Crumble the Roquefort cheese over the salad mixture.

7. 7

   Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.

8. 8

   Finely chop the fresh parsley and sprinkle it on top of the salad for garnish.

9. 9

   Serve immediately on chilled plates for a refreshing experience.