Salade dEndive

• About 36 walnut halves
• 2 tablespoons canola oil
• 1 tablespoon salt
• 4 heads Belgian endive, white and plump
• 2 hard green apples, cored and cut into matchsticks
• 8 ounces (225 g) Stilton cheese
• 1/4 cup (10 g) chopped fresh chives
• Apple Vinny (page 196)
• Pepper

1. Preheat the oven to 400F (200C).
2. In a bowl, toss the walnuts with the oil and salt.
3. Spread the walnuts in a single layer on a rimmed baking sheet, place in the oven, and toast for about 15 minutes, or until they take on color.
4. Let cool.
5. Separate the endive leaves and divide them among 4 plates.
6. You can place them casually or stack them like a game of Jenga.
7. Next, add a handful of the matchstick-cut apples to each salad, followed by a handful of the walnuts.
8. Crumble the Stilton and sprinkle it on top.
9. Finally, add the chives, some dressing, and a twist of pepper.

canola oil, salt, endive, green apples, stilton cheese, fresh chives, apple vinny, pepper

Taken from www.epicurious.com/recipes/food/views/salade-d-endive-388885 (may not work)