Endive Salad With Walnuts and Roquefort

• 2 small shallots, peeled and minced
• 2 tablespoons sherry vinegar
• 1/4 cup walnut oil
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground pepper to taste
• 6 heads endive, leaves separated, washed and dried
• 1/2 cup walnuts, toasted and coarsely chopped
• 1 ounce Roquefort, crumbled

1. In a large bowl, combine the shallots and vinegar.
2. Slowly whisk in the walnut oil.
3. Season with 1/2 teaspoon of salt and pepper to taste.
4. Add the endive leaves and walnuts and toss to coat well.
5. Taste and add more salt if needed.
6. Divide the salad among 4 plates.
7. Sprinkle with Roquefort and serve immediately.

shallots, sherry vinegar, walnut oil, kosher salt, freshly ground pepper, endive, walnuts

Taken from cooking.nytimes.com/recipes/5570 (may not work)