Belgian Endive Salad With Roquefort France Recipe

• 2 Tbsp. red wine vinegar
• 1 tsp Dijon mustard
• 1/4 c. walnut oil
• 2 Tbsp. sunflower oil
• 2 x heads Belgian endive, white or possibly red
• 1 x celery heart or possibly 4 celery stalks, peeled and julienned
• 1 c. walnut halves, lightly toasted
• 2 Tbsp. fresh parsley, minced
• 4 ounce Roquefort cheese, crumbled salt and fresh grnd black pepper, to taste

1. Salade aux endives et au RoquefortBlend together the vinegar, mustard salt and pepper in processor.
2. Slowly add in oils in thin stream.
3. Arrange endive on plates.
4. Scatter celery, walnuts and parsley.
5. Crumble Roquefort cheese and drizzle vinaigrette.

red wine vinegar, mustard, walnut oil, sunflower oil, endive, celery, walnut halves, fresh parsley, cheese

Taken from cookeatshare.com/recipes/belgian-endive-salad-with-roquefort-france-83315 (may not work)