December 22, 2009

Belgian Endive, Roquefort, Apple and Walnut Salad

Greens, cheese, fruit and nuts. Mix them together and you've created the kind of winter salad that I love! In this case, a salad of Belgian Endive, Roquefort, Apples and Walnuts.

Roquefort, as I've said before, is not one of my favorite cheeses. It's a shame really, as we live just next door to Roquefort country.
I do however, love it cooked into tarts and added (with a light hand) to salads.

Belgian endive
has an earthy, invigorating flavor and crisp texture that lends itself perfectly to salads. Especially hearty, composed salads that include apples for a hit of sweet, Roquefort or blue cheese for a nice, creamy, tangy flavor and chopped walnuts for richness.
This combination is heavenly!

Belgian Endive, Roquefort, Apple and Walnut Salad

serves 6
  • 6 medium Belgian endive
  • 6 ounces Roquefort cheese at room temperature, crumbled
  • 1 cup walnuts, chopped
  • 1 tart apple (I use Granny Smith), peeled, cored and cut into 1/2 inch pieces
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • salt and freshly ground black pepper

Make the vinaigrette: Mix the salt, pepper, mustard and vinegar together in a bowl until the salt is dissolved. Slowly add the oil in a steady stream, whisking constantly until the mixture has emulsified. Add the garlic and whisk again.

For the salad: Just before serving, otherwise they will discolor on the edges, remove the outer leaves from the endive and separate the other leaves from the core. Wash and dry them, then cut into thin, crosswise slices.
Place the sliced endive, crumbled Roquefort, chopped walnuts and chopped apple in a bowl.
Pour the vinaigrette over everything and mix well.
Serve immediately.

Belgian endive is made up of 90% water and is rich in potassium, calcium, folate and vitamins A and K. When choosing, look for leaves should are white with pale green edges, firm and closed into a tight cylinder.

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Danielle said...

I agree with you about Roquefort... I just haven't been brave enough to admit it on my own blog! I'm coming clean on Chez Loulou! :D

Ken Broadhurst said...

Loulou, it's a good thing you didn't tell the French authorities about your dislike for Roquefort before you got the citizenship notice!

Ken Broadhurst said...

Nice salad, by the way. I love Roquefort.

hamishwm said...

How can you not like Roquefort?
I think I ought to tell the authorities in Beziers straight away.
Roquefort with a lovely glass of Mas Amiel 10 year old Maury= heaven.

Sean said...

Yum -- our friend Jim does a similar thing that he simply calls "white salad." These are all my favorite ingredients.

Loulou said...

Glad to know I'm not the only one!

I did a good job keeping it a secret, huh? :)
Now I can discuss all of the French culinary things I don't like. Such as Pastis. And steak tartare.
Does that make me less French?

Glad you like the salad. It has just the right amount of Roquefort for me.

I know! Please don't report me. :)
Can I have the Mas Amiel with another cheese?

Great name for it!
I made another salad that is just endive, granny smith apples, lemon juice, cream, salt and pepper. Nice and tangy and crunchy.

Anonymous said...

I grew up thinking that blue cheese was the most wonderful food in the world. My mother always ordered blue cheese dressing (with large chunks of cheese) at Joe's Restaurant in Albany. If roquefort is not to your taste, you might prefer another cheese like bleu d'Auvergne. Also, I like pears in place of apples. I think blue cheese, walnuts, pears, and a bitter salad green make for a delicious salad.

Loulou said...

Pears with bleu cheese are a great mix too.
If you read the post I wrote the day after this one, you'll see that Bleu d'Auvergne is one I recommend if you don't like Roquefort, so we share the same thoughts. :)