Belgian Endive Salad With Walnut Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A crunchy and flavorful salad for special occasions. Goes great with roast beef. Adapted from The New Basics cookbook. Ingredients:
2 heads belgian endive, julienned |
1 cup walnuts, chopped |
2 tablespoons italian parsley (flat leaf) |
salt and pepper (to taste) |
4 ounces blue cheese, crumbled |
1/4 cup walnut oil |
2 tablespoons red wine vinegar |
1 teaspoon dijon-style mustard |
salt and pepper (to taste) |
Directions:
1. Mix endive, walnuts, parsley, and salt & pepper together in a salad bowl.
2. In a separate bowl, whisk the vinaigrette ingredients together.
3. Drizzle the vinaigrette over the salad and toss together.
4. Divide the salad onto plates and crumble the cheese on top.
5. Serve immediately.
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