Winter Endive and Blue Cheese Salad

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.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 416
• Protein: 9 g
• Carbs: 17 g
• Fat: 34 g

Ingredients

• 2 piece Malus domestica Borkhausen Gala ( matchsticks )
• 60 g Walnut kernel ( whole )
• 100 g Roquefort sheep cheese ( crumbled )
• 4 tbsp Walnut oil
• 2 tbsp Red wine vinegar
• 1 tsp Mustard
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 4 piece Endive ( trimmed )

Instructions

1. Prepare the base

   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 fruit

   Cut the apples into even matchsticks without peeling them. Drizzle immediately with lemon juice to prevent them from browning upon contact with air.

3. Emulsify the dressing

   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. Plate the salad

   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.

Chef's tips

• 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.

Storage

Must be eaten immediately. Endive leaves do not store well once cut.