Endive Salad, Walnut Vinaigrette, Bleu Benedictin Cheese Recipe
Indulge in our refreshing endive salad, elegantly tossed with a tangy walnut vinaigrette that perfectly complements the crisp greens. Topped with rich bleu Benedictin cheese, this dish offers a delightful balance of flavors and textures, making it a sophisticated choice for any meal.
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Ingredients
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Salad Ingredients
Vinaigrette Ingredients
Method
Salad Preparation
Prepare the Endive
Wash the endive heads thoroughly, then slice them thinly and place them in a large salad bowl.
Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5 minutes until fragrant. Keep an eye on them to prevent burning.
Add Cheese and Parsley
Crumble the bleu Benedictin cheese over the endive and sprinkle with chopped fresh parsley.
Vinaigrette Preparation
Mix the Vinaigrette
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
Assembly
Combine Salad and Vinaigrette
Drizzle the vinaigrette over the salad and toss gently to combine. Add the toasted walnuts on top before serving.