Winter Endive and Blue Cheese Salad
Ingredients
- 2 pcMalus domestica Borkhausen Gala (matchsticks)
- 60 gWalnut kernel (whole)
- 100 gRoquefort sheep cheese (crumbled)
- 4 tbspWalnut oil
- 2 tbspRed wine vinegar
- 1 tspMustard
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 4 pcEndive (trimmed)
Method
Crispy endive leaves that crunch with every bite, contrasted by the creamy blue cheese. Walnut oil adds a roundness that balances the vegetables' natural bitterness.
- 1
Cut 2 cm off the base of the endives. Separate the leaves one by one. They should be white and firm. Wipe them if necessary, but do not soak them in water to maintain the crunch.
- 2
Cut the apples into even matchsticks without peeling them. Drizzle immediately with lemon juice to prevent them from browning upon contact with air.
- 3
In a bowl, mix the mustard, vinegar, salt, and pepper. Pour the walnut oil in a thin stream while whisking. The sauce should be emulsified and coat the back of a spoon.
- 4
Arrange the endive leaves, add the apples and walnut kernels. Crumble the Roquefort coarsely by hand. Pour the vinaigrette at the last moment to avoid softening the leaves.
Frequently asked questions
How do you get this dish right?
- If the endives are too bitter for you, remove the small cone at the base; that's where the bitterness is concentrated.
- Do not prepare the salad in advance; endives oxidize and soften quickly once dressed.
How long does this dish keep?
Must be eaten immediately. Endive leaves do not store well once cut.
