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Categories:Viewed: 60 - Published at: 5 years ago
Ingredients
- 2 Tbsp. red wine vinegar
- 1 tsp Dijon mustard
- 1/4 c. walnut oil
- 2 Tbsp. sunflower oil
- 2 x heads Belgian endive, white or possibly red
- 1 x celery heart or possibly 4 celery stalks, peeled and julienned
- 1 c. walnut halves, lightly toasted
- 2 Tbsp. fresh parsley, minced
- 4 ounce Roquefort cheese, crumbled salt and fresh grnd black pepper, to taste
Method
- Salade aux endives et au RoquefortBlend together the vinegar, mustard salt and pepper in processor.
- Slowly add in oils in thin stream.
- Arrange endive on plates.
- Scatter celery, walnuts and parsley.
- Crumble Roquefort cheese and drizzle vinaigrette.
