ENDIVE, APPLE, CANDIED WALNUT & ROQUEFORT SALAD

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    ENDIVE, APPLE, CANDIED WALNUT & ROQUEFORT SALAD

    Endive. apple, candied walnut and roquefort salad - the perfect addition to your Fall table. Savory-sweet flavors ready to excite. This salad is a great companion to many heavier dishes.
    Prep Time25 d
    Cook Time10 mins
    Course: dinner, lunch
    Cuisine: American
    Servings: 6

    Ingredients

    VINAIGRETTE

    • 2 tbs white wine vinegar
    • 1/2 tsp dijon mustard
    • 2 tbs olive oil
    • 1 tbs mayonnaise
    • 1 shallot, small, minced
    • pinch Sel Magique Classic Blend

    CANDIED NUTS

    SALAD

    • 3 large Belgian endive, sliced - about 3 cups
    • 2 medium Granny Smith apples, seeded & sliced - about 2 cups
    • 1/2 cup roquefort cheese, crumbled
    • 1 small radicchio, sliced optional
    • 2 tbs tarragon, chopped
    • fresh ground black pepper, to taste

    Instructions

    VINAIGRETTE

    • In a small bowl, whisk together the vinegars, mustard, mayo. Add the oil in a stream, whisking, and whisk vinaigrette until emulsified. Stir in the shallot, and Magique. Set aside.

    NUTS

    • In a small saucepan, melt the butter over moderate heat and add the walnuts and honey. Cook, stirring, until liquid is reduced and golden golden, and nuts are coated, about 3-5 minutes, and transfer to wax paper on a baking sheet. Add dash of Magique across the nuts, and let cool.

    SALAD

    • Cut the endives crosswise. Halve and core the apples and cut into crosswise pieces. In a large bowl, combine the endives, apples, walnuts, blue cheese, tarragon and vinaigrette, tossing gently.Season with Magique and fresh black pepper, serve and enjoy.

    COMPLETE YOUR RECIPE

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