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Green: Endive Salad With Walnuts




Source of Recipe


Yelton Manor B&B


Recipe Introduction


"The leaves of Belgian endive are shaped like small, oblong scoops and are ideal for holding a bite of something as savory and scrumptious as this fruit, cheese and nut mixture. And, OH, is this a sophisticated bite of pure heaven, or what?! This is perfectly wondrous as a pick-up-with-your-fingers bite as well as a luncheon entrée; this recipe serves four but is easily doubled or tripled."



List of Ingredients




6 Tbls. olive oil
2 Tbls. minced green onion
2 tsp. Dijon mustard
1/2 tsp sugar
1 Granny Smith apple, peeled and cored
6 large Belgian Endive ( wipe, don't wash!)
2-3 Tbls. coarsely chopped walnuts
2-3 Tbls. finely cubed Roquefort cheese
freshly ground pepper


Recipe



Combine oil, onion, mustard, sugar and apple in a salad bowl and whisk until thoroughly blended. Place the endive leaves into the bowl, then sprinkle with walnuts, cheese and pepper to taste. Chill.

Just before serving, toss the salad. Arrange the leaves on a platter or plate and then "load" them with the mixture.