Salade D’endives, Vinaigrette À L’huile De Noix, Bleu Bénédictine Recipe
Recipe information
Make Salade D’endives, Vinaigrette À L’huile De Noix, Bleu Bénédictine in just 20m. Indulge in a refreshing Salade d’endives, where crisp, slightly bitter endives are elegantly tossed in a rich walnut oil vinaigrette. Topped with creamy Bleu Bénédictine cheese, this salad offers a delightful balance of flavors and textures, making it the perfect starter or light meal for any occasion.
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Ingredients
Salad Ingredients
Vinaigrette Ingredients
Salad Preparation
1. Prepare the Endives
Trim the base of the endives and remove any damaged outer leaves. Slice them into thin strips and place in a large salad bowl.
2. Add Fruits and Nuts
Add the sliced apple, walnuts, and chopped parsley to the bowl with the endives.
3. Incorporate the Blue Cheese
Crumble the blue cheese over the salad and gently toss to combine all ingredients.
Vinaigrette Preparation
4. Make the Vinaigrette
In a small bowl, whisk together the walnut oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
5. Dress the Salad
Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly.
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