4 endives, quartered and cored

1 medium beet, cooked, peeled and diced

6 ounces blue cheese, crumbled

5 ounces walnuts, broken up a bit and toasted if you like

½ cup walnut oil

2 tablespoons 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.

See more: Appetizer, Cheese, French, No Cook, Party Favourites

comments powered by Disqus