Endive Salad with Beets, Walnuts and Blue Cheese
- prep time 1 min
- total time 1 min
- serves 6
4 endives, quartered and cored
1 medium beet, cooked, peeled and diced
6 oz blue cheese, crumbled
5 oz walnuts, broken up a bit and toasted if you like
½ cup walnut oil
2 Tbsp red wine vinegar
salt and pepper to season
1. Separate the endive leaves and fan them out on a plate. Scatter over the beet, blue cheese, and nuts. Whisk together the oil and vinegar. Taste to make sure the balance is right. Season, taste again, then drizzle over the salad. Serve.
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