Endive, Roquefort and Walnut Salad

A light, quick and easy salad that involves no cooking just a bit of chopping and assembling. It’s tangy because of the endive yet creamy because of the cheese. If you’re not a fan of roquefort you can substitute it with any cheese really.

Ingredients

3 endives
1/2 a red onion sliced thinly
a handful of chopped walnuts
a springing of red peppercorns
100g of roquefort

For the salad dressing

1 tbs of English mustard powder
2 tbs caster sugar
pinch of salt
1 whole beaten egg
9 tbs of half fat milk
7 tbs white wine vinegar

Method

Cut the bottom off the endives, separate the leaves and arrange on a serving platter. Scatter the onions, walnuts, peppercorns and roquefort over the leaves and drizzle liberally with the salad dressing.

For the salad dressing

Mix together the mustard powder, sugar and salt in a small pan.
Stir in the beaten egg to create a paste.
Gradually whisk in the milk and vinegar and bring to the boil then simmer for just a minute or two stirring all the time then leave to cool.

Endive, Roquefort and Walnut Salad

Ingredients

Method

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