Chestnut Free Endive Salad with Walnuts and Roquefort
Total time20 min
Prep time15 min
Cook time5 min
4.6(13)
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Learn more →Ingredients
4 servings
For the salad
- 3 heads belgian endive (about 12 oz total)
- 1 ripe pear, cored and thinly sliced
- ¾ cup walnut halves
- 3 oz roquefort cheese, crumbled
- 2 tbsp fresh flat-leaf parsley, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 ½ tbsp fresh lemon juice
- 1 tsp raw honey
- 1 tsp dijon mustard
- ¼ tsp fine sea salt
- ¼ tsp freshly ground black pepper
Instructions
- 1
Heat a dry skillet over medium heat. Add the walnut halves and toast, stirring frequently, until fragrant and lightly golden, about 4–5 minutes. Watch closely, as they can darken quickly. Transfer to a plate and let cool.
- 2
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified.
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