Lactose Free Endive Salad with Walnuts and Roquefort

Total time20 min

Prep time15 min

Cook time5 min

Lactose Free Endive Salad with Walnuts and Roquefort

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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
Ingredient note
A serving of up to about 1/4 cup of roquefort cheese is low in lactose. This recipe contains only about 2 2/3 tablespoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid roquefort cheese, please tap it and change its rating to Red.
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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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