Salad of Endive, Stilton and Roasted Walnuts
Ingredients
1 1/2 ounces Stilton blue cheese
3 tablespoons tarragon vinegar
3 tablespoons sunflower oil
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh chives
Sea salt and freshly ground white pepper
1 pound Belgian endive (about 4 large)
8 ounces red endive or radicchio di Treviso
1 small red apple, cored, cut into thin matchstick-size strips
1 cup red grapes, halved
3 ounces Stilton blue cheese, crumbled
1 1/2 cups walnuts, toasted
45g Stilton blue cheese
2 tablespoons tarragon vinegar
2 tablespoons sunflower oil
3 teaspoons extra-virgin olive oil
3 teaspoons chopped fresh chives
Sea salt and freshly ground white pepper
500g witlof (about 4 large)
250g red witlof or radicchio di Treviso
1 small red apple, cored, cut into thin matchstick-size strips
1 cup red grapes, halved
90g Stilton blue cheese, crumbled
1 1/2 cups walnuts, toasted
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
Make-Ahead:
The dressing can be made 1 day ahead, covered and refrigerated. Let the dressing stand at room temperature for 15 minutes and rewhisk before using.
Crumble the blue cheese into a large bowl. Add the vinegar and whisk until smooth, smashing the cheese to help dissolve it as you whisk. Slowly add both oils, whisking constantly to blend well. Stir in the chives and season to taste with salt and pepper.
Trim the ends of the Belgian and red endive and separate the leaves. Continue to cut the stem end of the endives to allow each layer of leaves to be peeled away without ripping the leaves. Cut the leaves lengthwise in half.
In a large bowl, combine the endive leaves, apple, grapes, and cheese. Coarsely crumble the walnuts over the salad. 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.
Crumble the blue cheese into a large bowl. Add the vinegar and whisk until smooth, smashing the cheese to help dissolve it as you whisk. Slowly add both oils, whisking constantly to blend well. Stir in the chives and season to taste with salt and pepper.
Trim the ends of all the witlof and separate the leaves. Continue to cut the stem end of the witlof to allow each layer of leaves to be peeled away without ripping the leaves. Cut the leaves lengthwise in half.
In a large bowl, combine the witlof leaves, apple, grapes, and cheese. Coarsely crumble the walnuts over the salad. 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
