Endive Salad With Walnuts and Roquefort

Ingredients

• 2 small shallots, peeled and minced
• 2 tablespoons sherry vinegar
• ¼ cup walnut oil
• ½ teaspoon kosher salt, plus more to taste
• Freshly ground pepper to taste
• 6 heads endive, leaves separated, washed and dried
• ½ cup walnuts, toasted and coarsely chopped
• 1 ounce Roquefort, crumbled

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    271 calories; 25 grams fat; 3 grams saturated fat; 5 grams monounsaturated fat; 15 grams polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 4 grams protein; 6 milligrams cholesterol; 423 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. In a large bowl, combine the shallots and vinegar. Slowly whisk in the walnut oil. Season with 1/2 teaspoon of salt and pepper to taste. Add the endive leaves and walnuts and toss to coat well. Taste and add more salt if needed. Divide the salad among 4 plates. Sprinkle with Roquefort and serve immediately.

10 minutes