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Categories:
lemon juice hazelnut oil tarragon salt ground black pepper walnut halves endive Roquefort cheese pomegranate seeds
Viewed: 74 - Published at: 6 years agoIngredients
- 1 1/2 tbsp. lemon juice
- 1 1/2 tbsp. hazelnut oil
- 1 1/2 tsp. tarragon
- salt
- ground black pepper
- .67 c. walnut halves
- 1 1/2 lb. Belgian endive
- 3 oz. Roquefort cheese
- 1/2 c. pomegranate seeds
Method
- Whisk together the lemon juice, hazelnut oil, and tarragon in a small mixing bowl.
- Season to taste with salt and pepper.
- Set aside for 30 minutes to allow flavors to blend.
- Lightly toast the walnuts in a 300 degree F oven until golden and crisp, about 10 minutes.
- Set aside to cool.
- Separate the endive leaves and wash thoroughly.
- Pat dry and transfer to a large salad bowl.
- Add the toasted walnuts.
- Add the salad dressing and toss until the endive is thoroughly coated.
- Arrange the salad as desired in a bowl or on a platter.
- Crumble the cheese and sprinkle over the endive.
- Garnish with the pomegranates and serve immediately.
