TLC Cooking "Salad of Endive, Stilton and Roasted Walnuts"

Salad of Endive, Stilton and Roasted Walnuts

Take Home Chef, Episode 78: Danielle's Menu

INGREDIENTS

For the dressing:
1½ ounces/40 g Stilton blue cheese
3 tablespoons/45 ml tarragon vinegar
3 tablespoons/35 ml sunflower oil
1 tablespoon/15 ml extra virgin olive oil
1 tablespoon/about 5 g chopped fresh chives
Salt and freshly ground white pepper
For the salad:
1 pound/450 g Belgian endive (about 4 large), trimmed
8 ounces/225 g red endive or radicchio di Treviso, trimmed
1½ cups/150 g walnuts, toasted
3 ounces/85 g Stilton blue cheese, crumbled

PREPARATION:

To make the dressing:

Crumble the blue cheese into a large mixing bowl. Add the vinegar and whisk until smooth, smashing the cheese to help dissolve it as you whisk. Slowly add the sunflower oil and extra virgin olive oil, whisking constantly to blend well. Add the chives and season with salt and pepper.

To prepare the salad:

Separate the endive leaves and cut them lengthwise in half. Combine the endive and cheese in a large bowl. Coarsely crumble the walnuts over the salad.
Using clean hands, gently toss the salad with enough of the dressing to coat. Divide the salad evenly among 4 serving plates, mounding the salad in the center. Serve immediately.

This recipe appears in: Salads

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